Coconut Lime Chicken over Cauliflower Rice

  • Serving Size4


    • 4 skinless boneless chicken breasts, about 1 1/2 lbs
    • 1/2 c red onion, chopped
    • 1 c organic chicken broth
    • 1 whole red chili chopped (optional)
    • 1/2 c full fat coconut milk from a can
    • 1 lb of cauliflower rice
    • 1/4 tsp sea salt
    • 1/4 tsp black pepper
    • 1 T approved oil
    • 1 T chopped cilantro
    • 2 T lime juice (about 1 large lime)
    • 1/2 tsp red chili flakes
    • 1 tsp turmeric powder (optional)



    Sprinkle each side of the chicken with salt and pepper. Melt the approved oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side.


    Remove the chicken from a skillet and set aside on a plate. The chicken doesn’t need to be fully cooked yet because you’ll be returning it to the heat shortly.


    Add the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you’re using it. Sauté another couple of minutes. Add the chicken broth, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk and the turmeric and bring to simmer again for another 5 minutes. 


    Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.


    Serve over steamed cauliflower rice with the sauce spooned over the top. Add an extra sprinkling of cilantro & chillies and enjoy!

    Recipe adapted from:  

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