Marinated chicken with cauliflower rice

    Photo by Olena Islamkina CC0 on Pexels

    This deliciously seasoned dish is a twist on the classic chicken and rice meal. The cauliflower can help to keep the carb load to a minimum, and Serrano pepper and fresh cilantro will add freshness and heat to your tasty homemade peanut sauce.


    • For: 2 Servings
    • Preparation: 15 min
    • Ready in: 1 h 15 min


    1. Combine the chicken thighs with olive oil and seasonings and let them marinate for at least 1 hour.
    2. Cook marinated chicken thighs either on the grill or in the oven.
    3. When it is cooked, you should set it aside to cool slightly before serving.
    4. Then, whisk together coconut milk, peanut butter, soy sauce, and chili in a small saucepan.
    5. You should bring it to a simmer and allow reducing slightly.
    6. Add cilantro just before serving.
    7. Heat the cauliflower rice in a large skillet with a little olive oil.
    8. Cook for 3 – 5 minutes until the cauliflower is tender, and then remove from the heat.
    9. Add the spinach, letting it wilt.
    10. Slice the chicken and serve it with cauliflower mixture and sauce.
    11. Top it with chopped peanuts.
    • Per serving
    • Energy: 492 kcal / 2057 kJ
    • Fat: 32 g
    • Protein: 26 g
    • Carbs: 25 g


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