1 lb Chicken breast, cubed
16 oz riced cauliflower
2 tbsp Cilantro, dried for garnish
½ tsp garlic powder
½ tsp ground ginger
1/2 lemon, juice of
1 red onion
1 cup Coconut milk (canned, unsweetened)
1/2 tsp Sea salt
1/2 tsp turmeric, powder
2 tbsp virgin coconut oil
2 tbsp Coconut aminos
Using a large pan, melt the coconut oil on medium heat. Add the diced onion, ginger, and garlic and sauté for 3-4 minutes or until the onion is translucent. Remove from the pan and set aside, reserving the coconut oil in the pan.
Add the chicken to the pan and lightly salt. Sauté until the internal temperature reads 165 F.
Add the onion back to the pan along with the coconut milk, coconut aminos, lemon juice, and seasonings to the pan (reserving the cilantro) and stir. Simmer and stir for about 5 minutes to allow the flavors to combine and the sauce to thicken.
Season further to taste and top with cilantro and lemon wedges. Serve with cauliflower rice and enjoy!