Recipe

Lunch

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Refined Coconut Oil
Onions
, halved and thinly sliced
Boneless Skinless Chicken Breasts
, cut into 1½-inch cubes
Garlic Cloves
, minced
Jarred Sun-Dried Tomatoes
, oil-packed, diced
Coconut Milk
, full-fat
Chicken Stock
, low sodium
Cauliflower Rice
Chives
, finely chopped, for garnish
Salt & Black Pepper
, to taste

Creamy Garlicky Chicken w/ Cauliflower Rice

Total time: 30 min
Servings: 2
Equipment: Stove
  • 12 oz. Cauliflower Rice
  • 1 tbsp. Refined Coconut Oil
  • 2 Onions, halved and thinly sliced
  • 2 Boneless Skinless Chicken Breasts, cut into 1½-inch cubes
  • 4 Garlic Cloves, minced
  • 6 Jarred Sun-Dried Tomatoes, oil-packed, diced
  • 1/2 c. Coconut Milk, full-fat
  • 1/3 c. Chicken Stock, low sodium
  • 1 tsp. Chives, finely chopped, for garnish
  • 1/8 tsp. Salt & Black Pepper, to taste
  • In a medium skillet, heat the coconut oil and add the onions. Sauté for 10–12 minutes over medium-low heat, until soft and translucent.
  • Add the chicken and sauté 3–4 minutes more.
  • Add the remaining ingredients, including salt and pepper to taste, except for the cauliflower and chives, and cook for another 5–10 minutes, until the chicken is cooked through.
  • Serve the creamy chicken over a bed of cooked cauliflower rice topped with the fresh chives.
Prep Recipes 1

Cauliflower Rice🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 5 min
Servings: 2 c.
  • 1 Cauliflower Heads
  • Remove the leaves and core from the cauliflower, and cut the head into 4 pieces.
  • Using a grater, on the medium grate side, grate the cauliflower chunks until no more remain.