Rating: 3.5 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Delicious full meal for everyone, especially you paleos!

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Run cauliflower florets through the food processor until it resembles grains of rice.

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  • Season chicken with paprika, salt, and pepper; allow to come to room temperature.

  • Heat half the coconut oil in a skillet over medium heat. Stir sweet potato into hot oil until coated; add cinnamon and nutmeg. Cover skillet and cook until potatoes are slightly tender, about 4 minutes. Stir cauliflower 'rice' into sweet potato mixture, reduce heat to low, and cook, stirring occasionally, until sweet potatoes and cauliflower are tender, 10 to 15 minutes.

  • Heat remaining coconut oil in a separate skillet over medium heat. Add chicken to hot oil and cook until lightly browned, 3 to 4 minutes. Flip chicken breast and stir cauliflower greens into the same skillet, evenly coating with oil. Cover skillet and cook until chicken is no longer pink in the center and greens are tender, about 3 more minutes. Squeeze lemon juice over chicken mixture.

Cook's Note:

Use the lemon wedge for the chicken. It works wonders if you accidentally overcook it!

Cauliflower rice can be prepared in advance and stored in the freezer.

Nutrition Facts

314 calories; protein 27.6g; carbohydrates 21.1g; fat 14.2g; cholesterol 67.2mg; sodium 118.2mg. Full Nutrition
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