Jerk Chicken with Cauliflower Rice

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

For the marinade: 1 teaspoon dried thyme 1 teaspoon ground allspice 2 tablespoons brown sugar ⅓ teaspoon sea salt, or to taste ½ teaspoon ground black pepper 2 teaspoons garlic powder ½ teaspoon cinnamon ½ teaspoon cayenne pepper 2 tablespoons extra virgin olive oil 2 tablespoons lime juice For the chicken and rice: 1 pound chicken breast 1 onion 1 lime 2 tablespoons extra virgin olive oil 1 tablespoon minced garlic 3 ½ cups cauliflower rice 8 ounces light canned coconut milk sea salt, to taste ground black pepper, to taste For the garnish: ½ bunch cilantro 1 lime

Instructions

1. For the marinade: Combine all marinade ingredients in a bowl or container.

2. For the chicken and rice: Add chicken breasts and turn to coat in the marinade. Leave to marinate for 15 minutes or overnight.

3. While the chicken is marinating, peel and dice onion. Zest and juice lime.

4. Heat half of the oil in a pan over medium-high heat. Add in the onion and sauté for 3 minutes, until softened.

5. Add in the garlic and cauliflower rice. Cook for 2 minutes and add in the coconut milk.

6. Cook for about 10 minutes, or until the coconut milk is absorbed, then remove from heat and stir in the lime zest and juice. Season with salt and pepper to taste.

7. In the meantime, heat the remaining oil in another pan over medium heat and cook the chicken for 8-10 minutes until cooked through and browned.

8. Make sure chicken is cooked until an internal temperature of 165F is reached.

9. For the garnish: While the chicken is cooking, prepare the garnishes. Chop cilantro. Slice lime into wedges.

10. Once the chicken is cooked, serve with the cauliflower rice.

11. Garnish rice with chopped cilantro and serve with lime wedges.