Coconut Lime Chicken with Cauliflower Rice

This vibrant dish combines succulent chicken marinated in a zesty coconut-lime sauce with a bed of fluffy cauliflower rice. The fusion of tropical flavors and fresh herbs creates a refreshing and satisfying meal that adheres to Whole30 guidelines, offering a delightful balance of protein and vegetables.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup coconut milk (full fat)
• 2 tablespoons lime juice
• 1 tablespoon lime zest
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 medium head cauliflower, riced
• 1 tablespoon coconut oil
• 2 green onions, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a bowl, whisk together the coconut milk, lime juice, lime zest, garlic, ginger, cumin, paprika, salt, and pepper.
2. Add the chicken thighs to the marinade, ensuring they are well coated, and let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
3. While the chicken marinates, prepare the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains.
4. In a large skillet, heat the coconut oil over medium heat. Add the riced cauliflower and sauté for about 5-7 minutes or until tender. Season with salt and pepper. Remove from heat and set aside.
5. In another skillet, heat a little more coconut oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken for about 6-7 minutes per side, or until fully cooked through and golden brown.
6. Reduce the heat and add the reserved marinade to the skillet with the chicken, cooking for an additional 3-4 minutes until the sauce thickens slightly.
7. Slice the chicken and serve over the cauliflower rice, drizzling with the coconut-lime sauce. Garnish with sliced green onions and fresh cilantro. Serve lime wedges on the side.