Coconut Curry Chicken and "Rice"

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 381.1
  • Total Fat: 16.4 g
  • Cholesterol: 65.7 mg
  • Sodium: 187.7 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 10.0 g
  • Protein: 35.1 g

View full nutritional breakdown of Coconut Curry Chicken and "Rice" calories by ingredient


Introduction

I borrowed this recipe and made a few changes so it would be appropriate for one or two people. I also changed the amount of coconut milk and substituted "lite" for original. Hope you like! I borrowed this recipe and made a few changes so it would be appropriate for one or two people. I also changed the amount of coconut milk and substituted "lite" for original. Hope you like!
Number of Servings: 2

Ingredients

    2 boneless skinless chicken breast-Approx 8 oz, chopped
    1/2 large onion, chopped-Approx 1 cup
    3-4 cloves garlic to taste
    1 tsp red or cayenne pepper to taste
    1 tbsp curry powder
    1 cup "lite" canned coconut milk
    1 head cauliflower

Directions

Saute chicken, onion, and garlic in coconut oil over medium heat.
Mix coconut milk, curry powder, and hot pepper until well blended.
Pour milk/curry mixture over chicken and vegetables, cover, reduce heat, and simmer for about 15 minutes, stirring regularly. (More coconut milk or chicken stock can be added if sauce gets too thick.)
Use a cheese grater or food processor to shred cauliflower to a rice-like consistency.
Cook cauliflower in microwave for about 3 minutes.
Serve chicken over "rice."

Makes 2 generous servings.

Number of Servings: 2

Recipe submitted by SparkPeople user HJOHNSON835.