Red Meat Allergy Friendly Chicken Coconut Bowl with Cauliflower Rice

Total time50 min

Prep time20 min

Cook time30 min

4.6

(6)

Red Meat Allergy Friendly Chicken Coconut Bowl with Cauliflower Rice

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken thighs (about 1½ lb total)
½ tsp fine sea salt
1 tbsp coconut oil

For the coconut sauce

1 can (13.5 oz) full-fat coconut milk
½ cup chicken broth
1 tbsp fresh ginger, peeled and finely grated
2 cloves garlic, minced
½ tsp ground turmeric
1 tbsp apple cider vinegar
¼ tsp fine sea salt

For the cauliflower rice

1 medium head cauliflower (about 2 lb), cut into florets
1 tbsp coconut oil
2 cloves garlic, minced
¼ tsp fine sea salt

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
2 tbsp fresh basil, torn (optional)

Instructions

1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread on a clean kitchen towel and press firmly to remove excess moisture.
2
Pat the chicken thighs dry with paper towels and season both sides with ½ tsp salt. Heat 1 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs smooth-side down and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.

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