Servings: 4   |  Prep: 15 mins  |  Cook: 15min

Nutritional information: (average serve)

  • Calories: 397
  • Protein: 33g
  • Carbs: 15g
  • Fat total: 24g


For the Marinade:

1 tsp. dried thyme leaves

1 tsp. ground allspice

2 tbsp. brown sugar

1/2 tsp. salt

1/2 tsp. pepper

2 tsp. garlic powder

1/2 tsp. cinnamon

1/2 tsp. cayenne

2 tbsp. olive oil

2 tbsp. lime juice

For the Chicken & Rice:

450 g chicken breast

400 g cauliflower rice

2 tbsp. coconut oil

1 onion diced

3 garlic cloves minced

250 ml coconut milk canned light

1 lime zest and juice

handful coriander to garnish

lime wedges to serve


Step 1

Combine all marinade ingredients in a bowl or container. Add chicken breasts and turn to coat in marinade, leave to marinade for 15 mins or overnight.

Step 2

Heat the 1 tbsp. coconut oil in a pan over medium-high heat. Add in the onion and sauté for 3 minutes, until softened.

Step 3

Next add in the garlic and cauliflower rice, cook for 2 minutes and add in coconut milk. Cook for about 10 minutes, or until the coconut milk is absorbed, then remove from heat and stir in the lime zest and juice. Season with salt and pepper to taste.

Step 4

In the meantime, heat the remaining oil in another pan over medium heat and cook the chicken for 8-10 mins until cooked through and browned. Once cooked serve with the cauliflower rice.

Step 5

Garnish the rice with chopped coriander and serve with lime wedges.