Whole30 Chicken with Almond Butter Satay Dipping Sauce and Coconut Cauliflower Rice)
 
Prep time
Cook time
Total time
 
A satisfying and Whole30 recipe which combines two of my absolute favorites - almond butter and coconut!
Author:
Recipe type: Lunch, Mains, Dinner, Whole30, Paleo
Serves: 4
Ingredients
The Chicken
  • Chicken Breast 1 lb. (450 g)
  • Full Fat Coconut Milk .25 cup (60 mL)
  • Avocado Oil 1 TBSP
  • Garlic Cloves, Minced 2 each
  • Thai Red Curry Paste 2 TBSP (adjust down if you like less spicy)
  • Coconut Aminos 1 TBSP
  • Juice of 1 Lime
  • Fresh Cilantro/Coriander, Chopped 1 TBSP
  • Sea Salt .25 TSP
The Satay Dipping Sauce
  • Smooth Almond Butter 2 TBSP
  • Full Fat Coconut Milk .25 cup (60 mL)
  • Coconut Aminos 1 TBSP
  • Sesame Oil 1 TBSP
  • Tabasco 1 TBSP
  • Ground Ginger .1 TSP
  • Garlic Cloves, Minced 2 each
  • Jalapeno/Green Chile 1 each finely chopped (if you don't like spicy, remove the seeds)
The Coconut Cauliflower Rice
  • Cauliflower Head 1 each
  • Unsweetened Shredded/Desiccated Coconut .5 cup (40 g)
  • Sea Salt .5 TSP
  • Zest and Juice of 1 Lime
  • Green Onions/Scallions, Chopped 2 each
Instructions
The Chicken
  1. Start by cutting the chicken into small 2" x 2" pieces and place into a bowl which can be covered in fridge overnight.
  2. Mix the remaining chicken ingredients in your blender or food processor and pour over the chicken. The longer you allow this to marinate the better (minimum 4 hours up to 24).
  3. After finished marinating, preheat the oven to 350 F / 180 C and line a baking sheet with foil.
  4. Scoop the chicken out of the marinade and place on foil lined tray (some excess marinade is not an issue).
  5. Bake for about 10 -15 minutes or until done.
The Almond Butter Satay Dipping Sauce
  1. Simply combine all the ingredients in your food processor or blender and be prepared to swoon!
The Coconut Cauliflower Rice
  1. Lie a couple sheets of paper towel inside a colander/strainer in your sink.
  2. Chop the cauliflower into bite-sized florets about 1" x 1" and place only a few at a time into your blender or food processor. Pulse a few times just to break apart into the size and consistency of rice (not too much or it'll get mushy) then remove to the prepared colander/strainer.
  3. Repeat for remaining cauliflower.
  4. Squeeze any excess moisture from the cauliflower.
  5. Heat a large skillet over medium high heat and then add the cauliflower and coconut, stirring well to combine and cooking until the coconut turns a light golden brown.
  6. Remove from heat and stir in the remaining ingredients
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/11/30/act-the-way-we-want-to-feel/