Course Lunch


  • 2 1/2-3 lbs. boneless skinless chicken thighs
  • 1 Tbsp coconut oil
  • 1 cup roasted unsalted cashews
  • 1 head cauliflower trimmed and cut into large pieces
  • 1/2 cup coconut aminos
  • 1/4 cup coconut vinegar
  • 1/4 cup paleo ketchup
  • 2 Tbsp raw honey warmed to a liquid state
  • 2 minced garlic cloves
  • 1 tsp fresh ginger root grated
  • 1/2 tsp crushed red pepper


  1. Cut chicken into bite-sized pieces.
  2. Mix all sauce ingredients in a small bowl and set aside.
  3. Warm coconut oil in a large, deep skillet or stockpot over medium-high heat. Brown chicken for about 3 minutes on each side.
  4. While the chicken cooks, pulse the cauliflower in a food processor until it is a rice-like consistency.
  5. Transfer it to a microwaveable glass dish and add about 1 Tbsp water. Cover it and cook on high for 3-4 minutes or until tender. Keep warm.
  6. When chicken is browned, carefully drain the liquid from the pan.
  7. Add half of the sauce (about 1/2 cup) to the chicken and stir to combine. Cover skillet and continue to cook for 5-10 minutes or until the chicken is cooked through.
  8. Add cashews and the rest of the sauce. Stir to combine. Serve over cauliflower rice.

Recipe Notes

We found this delicious recipe at

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