Ingredients:
4 chicken breasts, cut into chunks
4 chicken breasts, cut into chunks
3 Arrowroot Flour
Salt & Pepper
Salt & Pepper
dash ginger, garlic powder, curry, any other spices you'd like
1/4 c coconut oil
2-3 tbsp olive oil
1 tbsp fresh chopped Ginger
1 tbsp chopped garlic
1 red pepper (julianned)
3/4 c chopped jicama
1 tbsp chopped garlic
1 red pepper (julianned)
3/4 c chopped jicama
1 tbsp curry
Sriricha Sauce (or chili flakes)
Chili Powder
Cinnamon
Nutmeg
1/2 can Full Fat coconut milk
8oz water
12 grape tomatoes, quartered
cilantro
1 head cauliflower
In a large sauce pan, melt the coconut oil on medium-high heat. While melting, mix the flour, salt, pepper and any other spices of your choice in a small bowl. Dust chicken with this mixture. Fry the chicken in the coconut oil until golden brown, and remove from heat.
In another frying pan, saute the garlic, ginger and olive oil and toss in the peppers and jicama - cook for 2 minutes. Add curry, chili powder, sriricha, cinnamon & nutmeg and cook for 2 minutes. Add the tomatoes and allow the juice from the tomatoes to 'clean' the bottom of the pan. Add the chicken to the pan, along with the coconut milk and water. Bring to a low boil, then cover and reduce heat and cook on low-medium for 15 minutes. Chop up about 1 tbsp worth of cilantro (more or less depending on your taste) and add during the last couple of minutes of cooking.
For the cauliflower rice, grate the cauliflower with a cheese grater, using the larger size to give you 'rice-sized' pieces of cauliflower. Heat in the microwave for 3 minutes, stir, and cook another 3 minutes more (do not at water). The cauliflower will serve 2, so if prepping a meal for 4 people, add an additional head of cauliflower.
In a large sauce pan, melt the coconut oil on medium-high heat. While melting, mix the flour, salt, pepper and any other spices of your choice in a small bowl. Dust chicken with this mixture. Fry the chicken in the coconut oil until golden brown, and remove from heat.
In another frying pan, saute the garlic, ginger and olive oil and toss in the peppers and jicama - cook for 2 minutes. Add curry, chili powder, sriricha, cinnamon & nutmeg and cook for 2 minutes. Add the tomatoes and allow the juice from the tomatoes to 'clean' the bottom of the pan. Add the chicken to the pan, along with the coconut milk and water. Bring to a low boil, then cover and reduce heat and cook on low-medium for 15 minutes. Chop up about 1 tbsp worth of cilantro (more or less depending on your taste) and add during the last couple of minutes of cooking.
For the cauliflower rice, grate the cauliflower with a cheese grater, using the larger size to give you 'rice-sized' pieces of cauliflower. Heat in the microwave for 3 minutes, stir, and cook another 3 minutes more (do not at water). The cauliflower will serve 2, so if prepping a meal for 4 people, add an additional head of cauliflower.
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