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Creamy Jalapeno Chicken with Cilantro Lime Rice or Caulirice
Recipe from Whole Food for Your Family, page 133
Ingredients
- 1 cup canned full-fat unsweetened coconut milk
- 2 tablespoons nutritional yeast
- 1 tablespoon arrowroot or potato starch
- 2-4 medium jalapeno seeded and finely chopped
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast
- 1/4 teaspoon black pepper
For the Cilantro Lime Rice
- 1 12-ounce bag fresh or frozen riced cauliflower steamed, about 3 cups once steamed
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 bunch cilantro chopped fine; about 1 cup fresh, 1/4 cup finely chopped
Instructions
- Make the Sauce: In a medium bowl, whisk together the coconut milk, nutritional yeast, starch, and 1/2 teaspoon of the salt. Stir in the jalapenos. Set aside.
- In a medium saucepan, heat the oil over medium heat. Add the chicken. Season with the remaining 1/4 teaspoon salt and the pepper. Cook 6-7 minutes until the chicken is white but not cooked through. Add the sauce and cook for 7-8 minutes more, stirring occasionally, until the chicken is no longer pink inside and the sauce has thickened.
- Make the Rice: In a large bowl, combine the steamed rice with the lime juice, salt, onion powder, and garlic powder. Stir well. Gently stir in the cilantro.
- Serve the chicken over the rice.
- FREEZE: Store the rice and chicken together in a sealed container in the freezer for up to 3 months.
Nutrition
Calories: 330kcalCarbohydrates: 13gProtein: 30gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 468mgPotassium: 1032mgFiber: 4gSugar: 3gVitamin A: 384IUVitamin C: 72mgCalcium: 50mgIron: 3mg
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