Our Lemon Garlic Chicken is mixed with a perfectly spiced coconut curry and served on a bed of cauliflower rice.
Ingredients
- 2 tbsp olive oil
- 1 small white onion diced
- 1 red bell pepper cut into 1” pieces
- 1/2 tbsp ginger minced
- 2 cloves garlic minced
- 1 tsp kosher salt
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 4 tsp curry powder
- 1 13.5 oz can coconut milk
- 1.5 cups crushed tomato
- 2 cups frozen cauliflower rice
- 2 Whole30 Lemon Garlic Chicken breasts drained from marinade and diced
Instructions
Prepare the Curry
- IN a medium saucepan or pot, add 2 tbsp of olive oil and diced onions. Cook over medium heat and stir occasionally until the onions start to turn translucent, about 7 minutes.
- ADD the bell pepper, ginger, and garlic. Cook for about 2 minutes and keep stirring to ensure there is no scorching.
- ADD all the spices to the pot, stirring well for 30 seconds.
- ADD coconut milk and crushed tomato and bring to a simmer. Reduce heat to low and cook until the onions and peppers are soft, for about 15 minutes.
Assemble
- HEAT cauliflower rice with a drizzle of olive oil in a separate skillet over medium heat for about 5 minutes, or until all the water has evaporated. Divide cauliflower rice equally into two bowls.
- ADD diced Whole30 Lemon Garlic Chicken breast to the pot of coconut curry and cook until heated through, for about about 5 minutes.
- SERVE over a bowl of cauliflower rice.
