Coconut Lime Chicken with Cauliflower Rice
Nutrition per serving
Protein per 100 kcal: 8.8g · Energy from macros: 34% protein / 13% carbs / 53% fat
Ingredients
- 500g boneless, skinless chicken breasts
- 1 tbsp coconut oil
- 400ml light coconut milk
- 2 limes, zested and juiced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp fish sauce
- 1 medium cauliflower, cut into florets
- 1 tbsp olive oil
- 2 spring onions, thinly sliced
- 2 tbsp fresh coriander, chopped
- Salt and black pepper, to taste
Instructions
Slice the chicken breasts into thin strips and season with salt and pepper. Zest both limes, then juice them and set the juice aside.
Heat the coconut oil in a large pan over medium-high heat and sear the chicken strips for 3–4 minutes per side until golden, then set them aside.
In the same pan, cook the garlic and ginger for 1 minute until fragrant, then pour in the coconut milk, lime juice and zest, and fish sauce, scraping up the browned bits from the base.
Return the chicken to the pan, bring to a gentle simmer and cook for 8–10 minutes until the chicken is cooked through and the sauce has thickened slightly.
Meanwhile, pulse the cauliflower florets in a food processor until rice-sized, then sauté in the olive oil for 4–5 minutes until just tender and season with salt.
Spoon the cauliflower rice into bowls, top with the coconut lime chicken and sauce, scatter over the spring onions and coriander, and serve with lime wedges.
Coconut lime chicken with cauliflower rice is a bright, creamy weeknight dinner — golden chicken strips simmered in coconut milk with fresh lime, garlic and ginger, served over fluffy cauliflower rice. At 430 calories and 38g of protein per serving, it is light, satisfying and full of fresh flavour. Ready in about 40 minutes, and perfect for a low-carb dinner that still feels like a treat.
