Recipes

Dr. B’s Coconut Chicken

Ingredients

  • 1 lb. organic chicken breasts, boneless/ cube
  • 8 oz. broccoli
  • 3½ oz. fresh green beans
  • 1 yellow onion, finely chopped
  • 3 tbsp real butter
  • 2 cans of organic (BPA Free) coconut cream or coconut milk
  • 1 tbsp red curry paste
  • 1 red chilli pepper flakes
  • 1 tbsp grated fresh ginger
  • salt and pepper, to taste
  • Cauliflower rice
  • 2 heads of cauliflower
  • ½ tsp salt
  • 3 oz. butter or coconut oil
  • ½ tsp turmeric (optional)

Instructions

  • 1. Melt butter in a pan.
  • 2. Sautee finely chopped onion, ginger and chilli pepper flakes until they become fragrant and softened about 5 minutes.
  • 3. Add curry paste and chicken. Sautee until chicken is light brown (5–10 minutes). Add more butter if needed.
  • 4. Chop broccoli and green beans and add to the pan.
  • 5. Add the coconut cream or milk, season and let simmer for 15 minutes.
  • 6. While the chicken is simmering, prepare the low-carb cauliflower rice.
  • Cauliflower rice:
  • 1. Using a grater or food processor fitted with a metal blade, grate the entire cauliflower head, including the stem.
  • 2. Melt butter in a skillet. Add the cauliflower rice and cook over medium heat for 5-10 minutes, or until the rice has softened a bit.
  • 3. Add salt and optional turmeric while sauteing.
  • 4. You can also cook the rice in the microwave. Put the rice in a glass bowl, cover it with plastic wrap, and microwave it for 5-6 minutes. Mix in the butter and let it melt.
  • Serving suggestion: Plate the cauliflower rice first and the coconut curry on top. Bon Appetit!

Tip:

Sunny turmeric is loaded with health benefits and makes food look irresistible. But it’s not the only spice you can invite to the party. Try a herbed salt, curry powder, or paprika to mix it up!

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