Jerk Chicken Coconut Cauliflower Rice

Ingredients

• 450g chicken breast
• 400g cauliflower rice
• 2 tbsp coconut oil, divided
• 1 onion, diced
• 3 garlic cloves, minced
• 240ml light coconut milk
• 1 lime, zest and juice
• Handful coriander, chopped (for garnish)
• Lime wedges, for serving

Marinade

• 1 tsp dried thyme
• 1 tsp ground allspice
• 2 tbsp brown sugar
• ½ tsp salt
• ½ tsp pepper
• 2 tsp garlic powder
• ½ tsp cinnamon
• ½ tsp cayenne
• 2 tbsp olive oil
• 2 tbsp lime juice

Instructions

1. 1Combine marinade ingredients in a bowl. Coat chicken and marinate for at least 15 minutes or overnight.
2. 2Heat 1 tbsp coconut oil in a pan over medium-high heat. Sauté onion for 3 minutes until softened.
3. 3Add garlic and cauliflower rice. Cook 2 minutes, then pour in coconut milk. Cook 10 minutes until absorbed.
4. 4Remove from heat and stir in lime zest and juice. Season with salt and pepper.
5. 5Heat remaining coconut oil in another pan and cook chicken 8–10 minutes, turning occasionally until fully cooked.
6. 6Serve chicken over cauliflower rice. Garnish with coriander and lime wedges.