Have you ever wanted to cook a tasty Caribbean-style dish but know little about the cuisine? Look no further! This jerk chicken and cauliflower rice dish is sure to satisfy your taste buds. It’s a tasty combination of spicy, savory flavors that your whole family can enjoy! With just a few simple ingredients, this flavorful meal will be on your dinner table in no time. Plus, if you’re trying to watch what you eat, it’s low carb too! So why wait? Let’s get started cooking this delicious jerk chicken and cauliflower rice meal today.
Recipe
For the marinade:
1 tsp. dried thyme leaves
1 tsp. ground allspice
½ tsp. salt
½ tsp. pepper
2 tsp. garlic powder
½ tsp. cinnamon
½ tsp. cayenne
2 tbsp. olive oil
2 tbsp. lime juice
For the chicken & rice:
1 lb. chicken breast
14 oz. cauliflower rice
2 tbsp. coconut oil
1 onion, diced
3 garlic cloves, minced
1 cup canned light coconut milk
1 lime, zest and juice
handful coriander, to garnish
lime wedges, to serve
How to Prepare
Combine all marinade ingredients in a bowl or container. Add chicken breasts and turn to coat in the marinade. Leave to marinate for 15 minutes or overnight.
Heat the 1 tbsp. of coconut oil in a pan over medium-high heat. Add in the onion and sauté for 3 minutes, until softened.
Next, add in the garlic and cauliflower rice, cook for 2 minutes and add in the coconut milk. 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.
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. Once cooked, serve with the cauliflower rice.
Garnish the rice with chopped coriander and serve with lime wedges.
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