Enough for 2 so double or triple recipe for a family!!
INGREDIENTS->
8 ounces chicken, cut into 1-inch pieces
coconut oil (to saute chicken)
1/2 cup unsweetened crushed canned pineapple
1/2 cup coconut milk
1 lime, juice of
2 garlic cloves, crushed
1 pinch cayenne pepper
1/2 cup onion, finely diced
1 green pepper, finely diced
1/2 red pepper, finely diced
1 carrot, grated
2 -3 cups grated cauliflower
3 teaspoons coconut oil, separated (or olive oil, for sauteing)
salt, to taste
coconut oil (to saute chicken)
1/2 cup unsweetened crushed canned pineapple
1/2 cup coconut milk
1 lime, juice of
2 garlic cloves, crushed
1 pinch cayenne pepper
1/2 cup onion, finely diced
1 green pepper, finely diced
1/2 red pepper, finely diced
1 carrot, grated
2 -3 cups grated cauliflower
3 teaspoons coconut oil, separated (or olive oil, for sauteing)
salt, to taste
DIRECTIONS->
1 Heat coconut oil in a large skillet over medium-high heat.
2 When hot, add chicken and saute until no longer pink (about 8-10 minutes).
3 Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. Heat over medium while you make the rest of the meal. Stir occasionally and if it starts bubbling, turn back the heat to Medium-Low.
4 Dice the peppers and onion to a 1/4-inch; try to make them all the same size so they cook evenly.
5 Shred the carrot with a grater or peeler.
6 Remove stems from cauliflower and process through the "grate" disk on a food processor a handful at a time. You can also grate the cauliflower with a handheld veggie grater, but this takes significantly longer and the time is not included in the prep.
7 Heat 1 tsp coconut oil in a large saute pan over Medium-High heat. Add peppers, onions and carrots. Saute until tender and starting to brown (about 7 minutes).
8 Add 2 more tsp coconut oil and the cauliflower to the veggie skillet. Saute and stir occasionally until cauliflower is cooked and beginning to brown (about 5 minutes).
9 Stir in the chicken and keep on heat until it has reheated.
10 Divide the chicken/veggie mixture evenly between 2 plates.
11 Top with sauce that has been simmering on the stove.
12 You can also top this with chopped avocado pieces or toasted sesame or sunflower seeds when serving
2 When hot, add chicken and saute until no longer pink (about 8-10 minutes).
3 Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. Heat over medium while you make the rest of the meal. Stir occasionally and if it starts bubbling, turn back the heat to Medium-Low.
4 Dice the peppers and onion to a 1/4-inch; try to make them all the same size so they cook evenly.
5 Shred the carrot with a grater or peeler.
6 Remove stems from cauliflower and process through the "grate" disk on a food processor a handful at a time. You can also grate the cauliflower with a handheld veggie grater, but this takes significantly longer and the time is not included in the prep.
7 Heat 1 tsp coconut oil in a large saute pan over Medium-High heat. Add peppers, onions and carrots. Saute until tender and starting to brown (about 7 minutes).
8 Add 2 more tsp coconut oil and the cauliflower to the veggie skillet. Saute and stir occasionally until cauliflower is cooked and beginning to brown (about 5 minutes).
9 Stir in the chicken and keep on heat until it has reheated.
10 Divide the chicken/veggie mixture evenly between 2 plates.
11 Top with sauce that has been simmering on the stove.
12 You can also top this with chopped avocado pieces or toasted sesame or sunflower seeds when serving
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