Creamy Garlicky Chicken With Cauliflower Rice
halved and thinly sliced
cut into 11/2-inch cubes
full fat coconut milk
low sodium chicken stock
head of cauliflower
(about 3 cups florets), or 1 12-ounce bag of frozen riced cauliflower
finely chopped, for garnish
salt and freshly ground pepper
In a medium skillet, heat 1 tablespoon of the coconut oil and add the onions. Sauté for 10 to 12 minutes over medium-low heat, until soft and translucent.
Add the chicken and sauté 3 to 4 minutes more.
Add the remaining ingredients, including salt and pepper to taste, except for the cauliflower and chives, and cook for another 5 to 10 minutes, until the chicken is cooked through.
Meanwhile, prepare the cauliflower. If you are using fresh cauliflower, cut it into florets and then pulse in a food processor until the texture resembles rice.
In a separate medium skillet, heat the other tablespoon of coconut oil and sauté the cauliflower until it is just tender, about 10 minutes, adding salt and pepper as needed.
Serve the creamy chicken over a bed of cooked cauliflower rice topped with the fresh chives.