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Coconut Cauliflower Rice with Coconut Chicken and Broccoli

SERVINGS
1
RATE THIS RECIPE
(58)
TODAY
SERVINGS
1
RATE THIS RECIPE
(58)

Ingredients

  • 2 cups cauliflower rice
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut milk or coconut crème
  • 1 cup shredded rotisserie chicken
  • 1 cup broccoli florets
  • 1 tablespoon chopped green chives
  • 1 tablespoon sesame seeds
  • 2 tablespoons coconut aminos
  • 1 tablespoon melted ghee
  • Chef notes

    If you're a fan or teriyaki chicken rice bowls, this is a low-sodium, low-sugar alternative that can be quickly made from a rotisserie chicken on a night you are just too beat to cook. My “on the go” clients love these semi-homemade, 10-minute meals and I do, too!

    Preparation

    For the bowl:

    In a large sauté pan, blanch broccoli in water for 4-6 minutes until fork tender. Drain and set aside.

    In same large sauté pan, add coconut oil, coconut milk (or crème) and cauliflower. Stir-fry on medium heat until cauliflower is done to your liking, 4-6 minutes.

    Add the cauliflower rice to the bottom of a bowl and top with shredded chicken and broccoli.

    For the sauce:

    In a small bowl, mix melted ghee, coconut aminos and sesame seeds. Drizzle sauce on bowl filled with ingredients and top with chives. Serve with gluten-free sriracha sauce, if desired.