Pina Colada Chicken & Calypso Confetti Cauliflower
Serves 2. 12 ingredients
Ingredients
- 8 oz. grilled chicken (If you don't have already grilled chicken you can just dice the chicken and saute it in some olive oil, then set aside.)
- 1/2 cup unsweetened, crushed pineapple
- 1/2 cup coconut milk
- juice of 1 lime
- 2 garlic clove, crushed
- pinch of 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
- olive oil or coconut oil for sautéeing
Directions
- Make the sauce. 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.
- Prep the vegetables & chicken. Dice the peppers and onion in a 1/4-inch dice; try to make them all the same size so they cook evenly. Shred the carrot with a grater or peeler. Turn the cauliflower to "rice" in a food processor or with a grater; see this link for details. Cut chicken into bite-sized pieces. This is where things start happening faster. Get ready! Dinner is so close, and it's really tasty.
- Cook the vegetables. Put some oil in a saute pan. I used 1 teaspoon for the onions, peppers, and carrot – cook those vegetables until they're tender and starting to brown. Then I added another 2 teaspoons of oil, the cauliflower, a pretty good sprinkle of salt, and stir-fried the whole thing 'til it was hot and slightly browned.
- Heat the chicken. I used the microwave. You can also just throw in the chicken on top of the veggies and re-heat it that way.
- Assemble. Make a bed of Calypso Confetti Cauliflower on a plate, then top with the diced chicken. Remove the sauce from the stove and take a big whiff – it smells heavenly! Pour the sauce over the chicken and vegetables.
Notes
Enough for 2; easy to double or triple!