2 servings

½ pound chicken breasts 1-inch diced
2 tsp sea salt, divided
1 tsp grated ginger
1 tsp minced garlic
2 tbsp coconut aminos, divided
2 tsp curry, divided
¼ tsp chili sauce
2 tbsp fresh lemon juice
3 tsp coconut oil
½ onion, diced
2 cups cauliflower rice (200 gr)
1 tbsp chopped cilantro
2 lemon wedges for serving

In a bowl season the chicken with 1 teaspoon of salt, ginger, garlic, 1 tablespoon coconut aminos, 1 teaspoon curry, chili sauce and lemon juice.

In a large skillet over high heat, add 1 teaspoon coconut oil. Add the chicken and cook until browned, and cooked through, about 7 - 9 minutes. Set aside.

Add 2 teaspoons coconut oil to the skillet, reduce heat to medium-high and add the onion, cook until golden, about 4 minutes.

Add the cauliflower rice, remaining 1 teaspoon of salt, 1 tablespoon coconut aminos and 1 teaspoon turmeric. Cook, stirring until tender, about 4 - 6 minutes.

Stir in chicken and garnish with cilantro. Serve with lemon wedges.

Per serving
C: 232      P: 32.9       F: 16.3      C: 11