Coconut Lime Chicken with Cauliflower Rice and Zucchini
plus 1 teaspoon
or chicken broth
full fat coconut milk
Dice shallot, chop cilantro, mince garlic and grate ginger. Juice limes into a small bowl. Grate cauliflower and dice zucchini
Pound chicken breasts to an equal size and season with paprika, salt and pepper.
Heat skillet over medium heat and add 1 tbsp coconut oil. Add chicken and cook 4-5 minutes on each side. Remove chicken from skillet and set aside.
Add 1 tbsp oil to skillet and add garlic and shallot. Then add stock, coconut milk, lime juice and ginger. Bring to a simmer and add chicken back to pan. Cover and cook for 5 more minutes.
Add final 1 tsp oil to a smaller skillet and sautee cauliflower rice and zucchini.
Serve with cauliflower rice and zucchini mixture on the bottom and place chicken breast on top, spooning sauce over and sprinkle with more cilantro.
Recipe by Jennifer Schlub.