Active time: 15 minutes Total time: 45 minutes
The bright flavors in Thai food shine through in this dish, with just enough coconut milk to taste decadent. Your slow cooker retains all that flavor in the pot as it cooks, while keeping the chicken moist and tender. A bed of cauliflower rice soaks up the sauce, without all the carbs from traditional rice.
Lime-Chili Chicken With Cauliflower Rice
- 1 large red bell pepper, seeded and sliced
- 1 large jalapeno, seeded and slivered
- 1 large shallot, chopped
- 1 large lime, halved
- 6 tablespoons (90ml) coconut milk
- 2 teaspoons tamari soy sauce
- 1 pound (450g) chicken breast, cut in four portions
- 4 cups (400g) cauliflower, chopped
- 1/4 cup (25g) scallion, chopped
Place the sliced peppers, jalapenos, shallots, halved lime and chicken breast in the slow cooker. Stir coconut milk and tamari together and pour over the contents of the pot. Stir to coat. Cook on high for 2 hours, or low for 4.
Place half of the cauliflower florets in the bowl of a food processor and pulse until they are minced to the size of rice. Scrape into a bowl and repeat with the remaining cauliflower.
Coat a large, non-stick saute pan with coconut oil spray and add the cauliflower “rice.” Set over medium-high heat and stir until the cauliflower is softened, about 2 minutes.
Serve about 3/4 cup cauliflower, topped with chicken, veggies, sauce and garnished with scallions.
Serves: 4 | Serving Size: 1 portion chicken, 6 tablespoons vegetables and sauce, 1 tablespoon scallions, plus 3/4 cup riced cauliflower
Nutrition (per serving): Calories: 241; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 87mg; Sodium: 251mg; Carbohydrate: 14g; Dietary Fiber: 3g; Sugar: 5g; Protein: 35g