Pina Colada Chicken W/ Calypso Confetti Cauliflower (Paleo)

“This one is from Michelle at The Clothes Make the Girl. It is a wonderful Paleo recipe that incorporates the taste of the islands to spice up boring chicken breasts. The recipe for the cauliflower is included. This recipe makes enough for 2 but is easy to double or triple to feed a family.”
READY IN:
35mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat coconut oil in a large skillet over medium-high heat.
  2. When hot, add chicken and saute until no longer pink (about 8-10 minutes).
  3. 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. Stir occasionally and if it starts bubbling, turn back the heat to Medium-Low.
  4. Dice the peppers and onion to a 1/4-inch; try to make them all the same size so they cook evenly.
  5. Shred the carrot with a grater or peeler.
  6. Remove stems from cauliflower and process through the "grate" disk on a food processor a handful at a time. You can also grate the cauliflower with a handheld veggie grater, but this takes significantly longer and the time is not included in the prep.
  7. Heat 1 tsp coconut oil in a large saute pan over Medium-High heat. Add peppers, onions and carrots. Saute until tender and starting to brown (about 7 minutes).
  8. Add 2 more tsp coconut oil and the cauliflower to the veggie skillet. Saute and stir occasionally until cauliflower is cooked and beginning to brown (about 5 minutes).
  9. Stir in the chicken and keep on heat until it has reheated.
  10. Divide the chicken/veggie mixture evenly between 2 plates.
  11. Top with sauce that has been simmering on the stove.
  12. You can also top this with chopped avocado pieces or toasted sesame or sunflower seeds when serving.

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