Week of August 24
Jerk Chicken Coconut Cauliflower Rice
Caramelized jerk-spiced chicken served over creamy coconut cauliflower rice with fresh coriander and lime.
Prep10 minutesCook20 minutesTotal30 minutesMakes4 servings
Estimated per serving
Full macros
Based on ¼ of the prepared recipe.
- Calories
- 369 kcal
- Protein
- 28 g
- Carbohydrates
- 17 g
- Total fat
- 21 g
- Fiber
- 0 g
Nutrition is an estimate. Exact values vary with ingredient brands, cuts, portions, and substitutions.
Ingredients
What you’ll need
- 1 lb (450 g) chicken breast
- 14 oz (400 g) cauliflower rice
- 2 tablespoons coconut oil, divided
- 1 onion, diced
- 3 garlic cloves, minced
- 8 oz (240 ml) canned light coconut milk
- 1 lime, zested and juiced
- 1 handful coriander, chopped, for garnish
- Lime wedges, for serving
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground allspice
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon cayenne
- 2 tablespoons olive oil
- 2 tablespoons lime juice
Directions
Make it
- Combine the marinade ingredients in a bowl. Add the chicken breasts and coat thoroughly. Marinate for at least 15 minutes or overnight.
- Heat 1 tablespoon coconut oil in a pan over medium-high heat. Sauté the diced onion for 3 minutes until softened.
- Add the minced garlic and cauliflower rice. Cook for 2 minutes, then pour in the coconut milk. Cook for 10 minutes until absorbed. Remove from the heat and stir in the lime zest and juice. Season with salt and pepper.
- Heat the remaining 1 tablespoon coconut oil in another pan over medium heat. Cook the chicken for 8–10 minutes, turning occasionally, until fully cooked and browned.
- Serve the chicken on the cauliflower rice. Garnish with chopped coriander and lime wedges.