This Garlic Chicken Creamed Cauliflower Rice is a quick and easy Paleo, AIP and Low Carb meal, with only a few ingredients. You can easily have this meal ready in about 15 minutes. The recipe combines of garlic, lemon, coconut milk and salt to make a creamy and tasty cauliflower rice meal. For this recipe you’ll need to use coconut milk that is thick from the top of the can, as milk with a thinner consistency may make the meal a bit runny and less creamy. This cauliflower rice meal has been seasoned after serving with dried basil. You can use any herbs of your choice or simply skip the extra seasoning.
Garlic Chicken Creamed Cauliflower Rice Recipe
1 large chicken breast or more, 3 to 4 cups cauliflower rice, 4 or more large cloves garlic , 200 ml creamy coconut milk, 2 tablespoons lemon juice, 2 tablespoons cooking oil of choice, salt to taste, herb seasoning of choice.
Prepare to cook the chicken by dicing the chicken breast into small pieces. Peel and dice the garlic into small pieces.
Add lemon juice and salt to the chicken and toss the chicken so the flavor covers the chicken.
Heat the cooking oil in a pan at medium heat and add the chicken to the hot oil.
Fry the chicken turning it until it starts to get brown all round.
Take out half the chicken and save it in a warm place for topping the meal at the end.
Add the garlic to the remaining chicken and fry for about a minute.
Add the cauliflower rice and fry for another minute
Add coconut milk and salt and mix well.
Bring to a simmer, taste and tweak the flavors to your liking by adding more salt or other herbs
Serve and top with the fried chicken and herbs of your choice
Enjoy your Garlic Chicken Creamed Cauliflower Rice