Pina Colada Chicken W/ Calypso Confetti Cauliflower (Paleo)

Submitted by PSU_Lioness

"This one is from Michelle at The Clothes Make the Girl. It is a wonderful Paleo recipe that incorporates the taste of the islands to spice up boring chicken breasts. The recipe for the cauliflower is included. This recipe makes enough for 2 but is easy to double or triple to feed a family."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 2

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

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.

Reviews

[dsimkovic]

I loved the flavor. Think I had too much cauliflower (I had a large bag) so I doubled the recipe for the sauce. It's ok though, I have leftover for lunch. It's a keeper. :)

 

[FLKeysJen]

Very good! I used leftover grilled chicken to save on time...loved the coconut pineapple sauce. The grated cauliflower was so unique and looked like coconut!