Pina Colada Chicken W/ Calypso Confetti Cauliflower (paleo)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 8 ounces chicken, cut into 1-inch pieces
• coconut oil (to saute chicken)
• 1/2 cup unsweetened crushed canned pineapple
• 1/2 cup coconut milk
• 1 lime, juice of
• 2 garlic cloves, crushed
• 1 pinch cayenne pepper
• 1/2 cup onion, finely diced
• 1 green pepper, finely diced
• 1/2 red pepper, finely diced
• 1 carrot, grated
• 2 -3 cups grated cauliflower
• 3 teaspoons coconut oil, separated (or olive oil, for sauteing)
• salt, to taste

Recipe

• 1 heat coconut oil in a large skillet over medium-high heat.
• 2 when hot, add chicken and saute until no longer pink (about 8-10 minutes).
• 3 place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. heat over medium while you make the rest of the meal. stir occasionally and if it starts bubbling, turn back the heat to medium-low.
• 4 dice the peppers and onion to a 1/4-inch; try to make them all the same size so they cook evenly.
• 5 shred the carrot with a grater or peeler.
• 6 remove stems from cauliflower and process through the "grate" disk on a food processor a handful at a time. you can also grate the cauliflower with a handheld veggie grater, but this takes significantly longer and the time is not included in the prep.
• 7 heat 1 tsp coconut oil in a large saute pan over medium-high heat. add peppers, onions and carrots. saute until tender and starting to brown (about 7 minutes).
• 8 add 2 more tsp coconut oil and the cauliflower to the veggie skillet. saute and stir occasionally until cauliflower is cooked and beginning to brown (about 5 minutes).
• 9 stir in the chicken and keep on heat until it has reheated.
• 10 divide the chicken/veggie mixture evenly between 2 plates.
• 11 top with sauce that has been simmering on the stove.
• 12 you can also top this with chopped avocado pieces or toasted sesame or sunflower seeds when serving.