Coconut Cauliflower Rice with Sweet Coconut Chicken and Broccoli


Serves 2

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 broccoli and shredded chicken to the pan and stir to incorporate and warm


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

For the sauce:
In a small bowl, mix melted ghee, coconut aminos and sesame seeds. Dress bowl with half.

Top with chives. Enjoy.

Serve with gluten-free sriracha sauce (optional).