Thai Coconut Cauliflower Rice Bowls
Servings
4people
Cook Time
20minutes
Servings
4people
Cook Time
20minutes
Ingredients
  • 2tablespoons coconut oil
  • 1pound boneless, skinless chicken thighs, cubed
  • 4-5cups broccoli florets
  • 1/2cup canned, full fat coconut milk
  • 1tablespoon garlic, minced
  • 4cups cauliflower rice
  • 2tablespoons butter or ghee
  • 4-5tablespoons coconut aminos
  • cilantro and sriracha (optional for topping)
Instructions
  1. 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.
  2. 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.
  3. 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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