Wednesday, 8 July 2015

Posted by Judie on Wednesday, 8 July 2015
A light and refreshing meal with an outstanding taste!


Ingredients:
Makes 4 portions
  • 3/4 cup unsweetened light coconut milk, divided 
  • 1/2 cup sweet chili sauce, plus more for dipping 
  • 1 lime 
  • salt and pepper 
  • 4 chicken breasts 
  • 1 medium-sized head cauliflower, grated (6-8 cups) 
  • 1 1/2 tbsp coconut oil 
  • 1/4 cup fresh coriander, chopped
Directions:
Combine 1/2 cup coconut milk, sweet chilli sauce and the juice of 1/2 lime in a large bowl. Add salt and pepper then whisk to combine. Add chicken breasts and marinate for 30 minutes to 1 hour in the fridge. 

Preheat grill pan to medium-high. Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are. Remove to a plate to rest for 5 minutes. 

Meanwhile, heat coconut oil in a large pan over medium/medium-high heat. Add cauliflower, season liberally with salt and pepper, and then cook until tender, 5-7 minutes. Squeeze in juice from remaining lime half then add 3-4 tablespoons coconut milk, depending on how coco-nutty you want it. Add coriander then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken and serve with extra sweet chilli sauce for dipping. 












Adapted from Original Recipe

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