Kaffir Lime Chicken with Cauliflower Rice

Kaffir Lime is one of those aromas that is instantly recognisable. They are also readily available from most leading supermarkets and can be kept in the freezer for whenever you need them.

Hint: if you don't want to dirty 2 pans just cook the cauli rice first then set aside and keep warm while you cook the chicken and bok choy.

Tip: We used a mortar & pestle for the marinade as it gets a little better result but you can just chop everything very finely and use the back of a spoon to mash it up.

Prep time: 15 mins
Cook time: 15 mins

Autoimmune Protocol (AIP)

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 kaffir lime leaf

1/4 teaspoon of coconut sugar

1 small garlic clove, crushed

2 large mint leaves

1/4 teaspoon of fish sauce

125 grams of free range chicken breast, sliced lengthways

1/2 teaspoon of cold pressed coconut oil

1/2 bok choy, leaves separated

Cauliflower Rice

2 teaspoons of cold pressed coconut oil

150 grams of riced cauliflower

3 cm piece ginger, grated (10g)

1/2 french shallot, sliced

1 long green shallot/scallion, sliced. Reserve some green part for garnishing

1 garlic clove, crushed

1/2 teaspoon of coconut aminos

sea salt & cracked pepper to taste

Method

Finely slice the kaffir lime leaf and add to the bowl of your mortar and pestle. Add the sugar, garlic and mint leaves, grind until a paste forms then stir in fish sauce

Place the chicken in a bowl r snaplock bag and massage marinade into the chicken, set aside.

Heat the 2 teaspoons of coconut oil in a small pan and cook the cauliflower, ginger, french shallot, green shallot and garlic for 4 to 5 mins then stir in the aminos. Keep warm.

Meanwhile in another small pan heat the 1/2 teaspoon of oil to medium heat and cook the chicken for 3-4 minutes each side or until cooked through.

When the chicken is almost done, push it to the side and add the bok choy to the pan, cook until wilted.

Serve the cauliflower rice in a bowl and top with bok choy and chicken. Enjoy!

Calories: 311
Protein: 33
Carbs: 7.9
Fibre: 7
Fat: 14.8

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