FOLLOW ALONG WITH ME
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken thighs, cubed
- 4-5 cups broccoli florets
- 1/2 cup canned, full fat coconut milk
- 1 tablespoon garlic, minced
- 4 cups cauliflower rice
- 2 tablespoons butter or ghee
- 4-5 tablespoons coconut aminos
- cilantro and sriracha (optional for topping)
Ingredients
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Instructions
- Heat 1 tablespoon of coconut oil in a large saute pan over medium high heat and add chicken. Cook chicken, stirring occasionally, until it starts to brown. When cooked through, add broccoli to pan and cover with a lid. Allow to steam until broccoli is tender, about 4 minutes. Remove broccoli and chicken from pan and set aside.
- In the same saute pan, add remaining coconut oil, coconut milk, garlic and cauliflower. Stir-fry on medium-high heat until cauliflower is tender, 4-6 minutes.
- While cauliflower rice is cooking, mix melted butter (or ghee) and coconut aminos together. Set aside. When cauliflower rice is done cooking, add cauliflower to the bottom of bowl and top with chicken thighs and broccoli. Drizzle with 1-2 tablespoons of sauce and garnish with cilantro and sriracha.
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