Whole 30 Mango Chicken with Coconut Cauliflower Rice

• Gluten free

• Meat

  • 8 oz Chicken breast

• Produce

  • 3 cups Cauliflower
  • 1 Cilantro
  • 1 tsp Garlic
  • 1 1/2 tsp Ginger, fresh
  • 1 Green onion
  • 1/2 tsp Habanero pepper
  • 3/4 cup Mango, Orange
  • 1/2 Mango, Large

• Baking & Spices

  • 1 Salt + pepper
  • 1 Sesame seeds, Toasted
  • 10 tsp Tapioca flour

• Oils & Vinegars

  • 10 1/2 tsp Coconut oil

• Nuts & Seeds

  • 1/2 tbsp Coconut aminos
  • 2 tbsp Coconut flakes, Unsweetened

Found on foodfaithfitness.com

Description

Directions

• In a medium pot over medium heat, melt 1 1/2 tsps of the coconut oil for the sauce. Add in the ginger,garlic and habanero pepper and cook until fragrant, about 1 minute.
• Add in the juice and coconut aminos. Raise the temperature to high heat and bring to a boil. Additionally, place the tapioca flour in a small bowl.
• Once the liquid comes to a boil, add 2 tsps of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
• After the sauce as boiled, reduce the heat to medium low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.
• Place the tapioca flour into a large ziploc bag and season the cubed chicken with salt and pepper. Add the chicken into the bag and shake around until evenly coated in the flour.
• In a medium pan, heat 1 Tbsp of the coconut oil over medium-high heat. Place half of the chicken into the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off an excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little bit.
• While the chicken cooks, place the cauliflower into a large food processor and process until broken down and rice-like
• heat the 2 tsps of coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium and cook until the cauliflower is tender, about 2-4 minutes. *
• Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
• Divide the chicken and cauliflower between two plates and garnish with cilantro, green onion and sesame seeds.
• DEVOUR