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Whole 30 Mango Chicken with Coconut Cauliflower Rice

This mango chicken is served over coconut cauliflower rice for a quick, easy and healthy spin on take-out that is ready in 30 mins! It's whole 30 approved and paleo friendly too!
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 591kcal
Author Taylor


For the sauce:

For the chicken:

For the cauliflower rice:

  • 3 Cups Cauliflower cut into bite-sized pieces
  • 2 tsp Coconut oil
  • 2 Tbsp Unsweetened coconut flakes

For garnish:

  • 1/2 a Large mango cut into cubes
  • Roughly chopped cilantro
  • Diced Green Onion
  • Toasted sesame seeds


  • In a medium pot over medium heat, melt 1 1/2 tsps of the coconut oil for the sauce. Add in the ginger,garlic and habanero pepper and cook until fragrant, about 1 minute.
  • Add in the remaining coconut oil, juice and coconut aminos. Raise the temperature to high heat and bring to a boil. Additionally, place the tapioca flour in a small bowl.
  • Once the liquid comes to a boil, add 2 tsps of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
  • After the sauce as boiled, reduce the heat to medium low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.
  • Place the tapioca flour into a large ziploc bag and season the cubed chicken with salt and pepper. Add the chicken into the bag and shake around until evenly coated in the flour.
  • In a medium pan, heat 1 Tbsp of the coconut oil over medium-high heat. Place half of the chicken into the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off an excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little bit.
  • While the chicken cooks, place the cauliflower into a large food processor and process until broken down and "rice-like"
  • heat the 2 tsps of coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium and cook until the cauliflower is tender, about 2-4 minutes. *
  • Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
  • Divide the chicken and cauliflower between two plates and garnish with cilantro, green onion and sesame seeds.



* This is also really good with just steamed cauliflower rice if you don't want to add the extra oil


Serving: 441g | Calories: 591kcal | Carbohydrates: 43.2g | Protein: 36.5g | Fat: 31.9g | Saturated Fat: 24.2g | Cholesterol: 85mg | Sodium: 165mg | Fiber: 6.2g | Sugar: 20g