When it comes to getting dinner on the table quickly, strategy is everything. Use our time-saving tips to prep-as-you-go and enjoy this delicious, low-carb, one-pan chicken dinner tonight!
4 teaspoons coconut oil, divided
1 16-ounce bag riced cauliflower (about 4 cups from 1 large head)
½ cup chopped cilantro, divided
¼ cup lime juice (from 2 large limes), divided
4 skinless, boneless chicken breasts (about 1 1/2 pounds), pounded to ¾ inch thick
1/2 teaspoon salt, divided
1/4 teaspoon cracked black pepper
1/2 cup red onion, diced (½ small red onion)
1 medium bell pepper, chopped
1 (13.5 ounce) can full-fat coconut milk
1 tablespoon brown sugar
1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, but recommended if using a more watery coconut milk)
½ teaspoon red chili flakes
- Heat 2 teaspoons coconut oil in a large skillet over medium heat. Add riced cauliflower, ¼ cup chopped cilantro, 2 tablespoons lime juice and saute for 4 minutes, or until al dente. Transfer to a bowl and set aside.
- Return skillet to stove, add the remaining 2 teaspoons coconut oil and increase heat to medium-high. Season chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Once pan is hot again, add chicken breasts and cook for 5 minutes on each side, or until browned.
- After chicken has cooked for 10 minutes, push chicken breasts to the perimeter of the pan. Add the diced onion, bell pepper and remaining ¼ teaspoon salt to the center of the skillet and sauté for 2-3 minutes.
- Remove chicken from the pan. (Don’t worry, it’ll go back in to finish cooking soon.) Add the coconut milk, remaining 2 tablespoons lime juice, brown sugar, cornstarch slurry (if using to thicken), 2 tablespoons cilantro and red chili flakes. Bring the mixture to a full boil and allow sauce to reduce over medium-high heat for 3-4 minutes, until thickened.
- Add the chicken back to the skillet and spoon with sauce. Reduce heat to medium-low and simmer for another 3-4 minutes or until the chicken is fully cooked.
- Portion cilantro lime cauliflower rice onto plates and top with saucy chicken. Garnish with remaining cilantro and enjoy!
- Pick up a bag of “riced” cauliflower in the produce or freezer section of the grocery store.
- While skillet heats up, juice the limes and quickly chop the ½ cup cilantro. Don’t worry about picking leaves off the stems — just chop finely!
- While cauliflower rice cooks, pound chicken breasts to ¾-inch thickness and season with ¼ teaspoon salt and ¼ teaspoon cracked black pepper.
- While chicken breasts cook, dice the red onion and bell pepper, prepare cornstarch slurry and measure brown sugar and chili flakes.
Photo credit: Elle Penner