Chicken Satay With Coconut Cauliflower Rice

Cauliflower rice makes a more nutritious and low carb substitute for rice in this popular dish. Using quality ingredients really takes this sauce to the next level.

Serves 3

2 breasts of chicken – cubed
1 cauliflower
approx 3 tbsp coconut cream

Marinade

2 cloves garlic – minced
1 tsp each ground cumin & ground coriander
½ tsp chilli powder (optional)
2 Tbsp each lemon juice & almond butter
1 Tbsp oil

Satay Sauce

2 cloves garlic
1-2 tsp ginger – grated
⅓ cup almond butter
1-2 tbsp coconut aminos
2 tsp sesame oil
2 tsp coconut nectar
¾ cup boiling water
salt & chilli to taste

Soak skewers in hot water.

Combine marinade and massage into cubed chicken & thread onto skewers.

Add sauce ingredients to a blender and process till combined. Transfer to a small pot and heat until the sauce has thickened.

Prepare cauliflower rice by grating the cauliflower and sauteing for about 5 minutes until lightly softened but not mushy. Stir in coconut cream and add salt to taste.

Grill or bbq chicken and serve with rice and sauce.

For more Paleo Recipes NZ