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16) Turmeric‑coconut chicken and cauliflower rice

Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 1 tbsp olive oil
  • 1 small onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 can 14 oz light coconut milk
  • 1 medium head cauliflower riced (about 4 cups)
  • 1 cup frozen peas
  • 2 tbsp chopped cilantro optional
  • Juice of 1/2 lime

Method
 

  1. Heat oil in a large skillet over medium. Add onion and sauté until soft, 4–5 minutes.
  2. Add garlic and ginger; cook 30 seconds until fragrant.
  3. Add ground chicken, turmeric, cumin, and salt. Break meat apart and brown, 6–8 minutes.
  4. Pour in coconut milk, bring to a simmer, and cook 5 minutes to thicken.
  5. Meanwhile, pulse cauliflower florets in a food processor until rice-sized.
  6. Stir peas into the chicken mixture and heat through, 2 minutes.
  7. In a separate pan, lightly sauté cauliflower rice 3–4 minutes until tender.
  8. Serve chicken over cauliflower rice, squeeze lime, and sprinkle cilantro.