Ingredients
For The Bowls:
- 1 1/2 tablespoons coconut oil divided
- 8 ounces chicken breast cut into cubes
- 1 teaspoon fresh ginger minced
- 2 cups cauliflower cut into florets
- 1 cup snow peas
- 3 tablespoons cilantro roughly chopped
- 2 teaspoons fresh mint sliced
- 1 cup coleslaw mix not the dressing, just the cabbage, blend
- 1/4 cup water chestnuts sliced
- Sesame seeds for garnish
- Sliced green onion for garnish
For The Sauce:
- 2 tablespoons nut or seed butter
- 1 tablespoon coconut oil melted
- 2 1/4 teaspoons fresh lime juice
- 1/2 teaspoon agave
- 1/2 teaspoon rice vinegar
- 1/4 teaspoon fresh ginger minced
- Pinch of salt
Instructions
- Heat up 1 tablespoon of the coconut oil in a large pan on medium-high heat.
- Add in the cubed chicken and ginger and cook, stirring frequently, until the chicken is golden brown and no longer pink inside, about 5-10 minutes.
- While the chicken cooks, place the cauliflower in a small food processor (mine is 3 cups) and process until broken down and rice-like.
- Heat up the remaining 1/2 tablespoon of coconut oil in a medium pan on medium heat, and cook the cauliflower, stirring occasionally, until golden brown.
- Once the chicken is done, divide it between 2 storage containers. Place the snow peas into the hot pan, using the residual oil to cook the peas until lightly browned, about 2-3 minutes. Divide between the 2 containers.
- Place the cooked cauliflower rice into a bowl and mix with the cilantro, mint, and a pinch of salt. Divide between the 2 containers. Then, divide the coleslaw mix and water chestnuts between the 2 containers. Top with a bit of green onion and sesame seeds and cover and store in the refrigerator for up to 4 days.
- In a medium bowl, whisk together all of the sauce ingredients until smooth and creamy. Divide between 2 small containers when serving.