Curry Chicken and Cauliflower Rice

Nutrition per serving

Calories930 kcal
Protein44.2 g
Carbs47.5 g
Fats69.7 g
Saturated Fat56.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.9 g
Sugars22.8 g
Fiber16.9 g
Sodium207 mg

Ingredients

Chicken Breast
Ginger
Garlic
Cardamom
Ground Cloves
Mushrooms, brown, italian, or crimini
Red Bell Pepper (capsicum)
Coconut Oil
Coconut milk (liquid expressed from grated meat and water)
Lemon Juice
Fresh Coriander
cucumber, peeled
Onion
Cauliflower
Curry Powder
Green Onions/Spring Onions or Scallions (including tops and bulb)
Cayenne Pepper
Cumin Seed
Coriander Seed
Squash, summer, Zucchini, Courgette includes skin
1. Heat 1 tbsp of coconut oil in a skillet then add marinated chicken, lemon juice and mushrooms. Cook, stirring frequently for about 15 minutes. 

2. Add coconut milk, sliced zucchini and bell pepper and continue cooking until chicken is completely cooked, about 10 minutes. 

3. Meanwhile, place chopped cauliflower in a skillet with remaining 1/2 tbsp of coconut oil. Cook over medium heat until cauliflower is tender. 

4. In a bowl of food processor, combine cauliflower, curry powder, 1/4 tsp cayenne pepper and green onion, Process until the consistency of the mixture is grainy rice-like. Season lightly with salt and ground black pepper. 

5. Place cauliflower rice on a plate, topped with chicken curry and a garnish of diced onion, cucumber and coriander.