Whole 30 Chicken Coconut Bowl with Cauliflower Rice

Total time50 min

Prep time20 min

Cook time30 min

4.6

(6)

Whole 30 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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