Teriyaki Chicken & Toasted Coconut Cauliflower “Rice”

posted in: Main Dish | 32

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This past week has been so great; I was lucky enough to meet a few of my favorite paleo authors! I went to a book signing in San Francisco for Diane Sanfilippo’s new book, The 21 Day Sugar Detox, where I was also able to meet Bill Staley & Haley Mason who most recently released their new book, The 30 Day Guide To Paleo Cooking. Last night I was able to attend another local event where Danielle Walker, from Against All Grain, told her story in front of a large group, and had a book signing as well. I truly admire these wonderful people, as their books and blogs have helped me so much in my own journey!

I’m coming up on not only the third anniversary since my last surgery, but also the one-year anniversary since I went paleo! I’m working on a special post just for that, as there are so many layers of my life that I feel ready to share. It’s hard to even believe how much my entire life has changed in a year, I am beyond grateful for the lessons I’ve learned through these years. Stay tuned!

This was a really fun meal to make, and the idea came to me right as I was falling asleep, so obviously it was meant to be! I love cauliflower rice; it tastes much like white rice, only without the grains and starch! This toasted coconut “rice” that I created turned out sooo good! My new favorite!

If you haven’t heard of coconut aminos before, the best way to describe it is that it tastes just like soy sauce, only it’s wayyyyy better for you! Yay!! Who doesn’t love super easy substitutes? I highly recommend keeping a bottle on hand, it’s a great flavor enhancer for so many dishes! Hope you love these recipes as much as I do! Happy cooking and have an amazing week!

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Ingredients –

Teriyaki Chicken:

  • 2-3 lbs chicken thighs – bone in, skin on
  • ½ cup coconut aminos
  • 3 tbsp honey
  • 4 cloves fresh garlic, minced
  • 1 tsp minced ginger
  • 1 tsp salt
  • 1 tbsp toasted sesame seeds

Toasted Coconut Cauliflower Rice:

  • 1 medium cauliflower
  • 1 tbsp coconut oil
  • ¾ cup full fat coconut milk
  • ½ cup shredded, unsweetened coconut
  • 2 scallions, chopped, dark green ends discarded
  • Salt to taste

Directions –

Chicken:

Mix the coconut aminos, honey, garlic, ginger and salt in either a resealable plastic bag or in a baking dish. Give it a good stir to help dissolve the honey. Add the chicken thighs to the marinade and flip to coat in the marinade. Marinade in the refrigerator overnight or all day, about 10-12 hours

Preheat the oven to 425 degrees.

Place the marinated chicken on a rimmed baking sheet. Bake for 30-40 minutes, or until fully cooked through. Top with the toasted sesame seeds.

Cauliflower Rice:

While the chicken is cooking, make the rice!

You can “rice” the cauliflower two different ways – 1. Chop the cauliflower into small pieces and pulse in your food processor until it looks similar to rice in size. OR 2. If you don’t have a food processor, you can use a box grater to grate the cauliflower.

Heat a large pan over medium heat. Once the pan is hot, add the shredded coconut to the pan, and stir until the coconut starts to brown. It will burn quickly, so keep a close eye on it! Once the coconut is toasted to your liking, remove from the pan and place in a small bowl.

Return the pan to the heat. Add the coconut oil, and once melted, add the cauliflower “rice.

Add the coconut milk to the pan and sauté for 8-10 minutes, or until the coconut milk has been fully absorbed and the rice is cooked to your liking.

Add the toasted coconut and salt to the pan and give it a good stir. Top with scallions and serve with the teriyaki chicken. Enjoy!!

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32 Responses

  1. Bella E.
    | Reply

    I love the simplicity of your recipe and can’t wait to try this! I don’t know why but some of the best ideas come to us right before we sleep 🙂 Cauliflower rice, great idea!

    • livinglovingpaleo
      | Reply

      Thanks, Bella! That’s my goal for every recipe, keep it super simple 🙂 I always get my best ideas before falling asleep, maybe it’s because our minds are actually relaxed?

  2. awoni3
    | Reply

    I absolutely love teriyaki and the cauliflower rice seems like a wonderful alternative! Lovely photos too!

  3. adashofmeg
    | Reply

    i have to make this ASAP! i might run out tonight and get stuff for it actually. i have been cooking for my boyfriends mom and dad and i want to do cauli rice for them and we have chicken pulled! you posted this recipe just in time 😀 xoxoxo

    i totally wish i could have went to all of those awesome events with you xoxo

  4. stephcormier
    | Reply

    Fabulous idea to add toasted coconut to your “rice!” I love cauli-rice but it does get kinda bland and boring if you don’t season it right – definitely trying the next time I make it!

    • livinglovingpaleo
      | Reply

      Couldn’t agree more, I definitely get bored with plain cauli rice 😉 Hope you love this version!

  5. GYM MUTT
    | Reply

    Reblogged this on Fit 4Millennial.

  6. adashofmeg
    | Reply

    making these tonight love 😀 xoxoxoxo

  7. Thursday Thoughts: 01/16
    | Reply

    […] last night was a huge hit! I made Kristen’s Teriyaki Chicken and served it on top of Leanne’s Coconut Cauliflower Rice then garnished it all off with […]

  8. Mtl Food Snob
    | Reply

    wow wow wow

  9. Aspen
    | Reply

    Looks great!

  10. […] another gem I recently found! Her Coconut Cauliflower Rice recipe is […]

  11. […] easy, delicious recipes that remind me of things I once loved! This stir fry is amazing over my toasted coconut cauliflower rice. That’s how I served it! Hope you love this […]

  12. cloudthyme
    | Reply

    Yum! This combines so many of my favorite foods. I love traditional coconut rice, and can’t wait to try it with cauliflower!

    • livinglovingpaleo
      | Reply

      Hope you love this dish! I’ve always loved traditional coconut rice as well, that’s what inspired me to make this 🙂

  13. […] flavorful meals that I ate while on the protocol happened to be my own recipes! My Chicken Picatta, Teriyaki Chicken & Toasted Coconut Cauliflower “Rice,” and Beef & Broccoli. So, what else did I eat? Well, LOTS of grassfed burgers, meatballs […]

  14. Elizabeth
    | Reply

    I am trying to stay away from sugar. Is there any replacement/sub for honey? Or can I just omit it? thanks!

    • livinglovingpaleo
      | Reply

      Hi Elizabeth! I think you could easily omit the honey, it may change the taste slightly, but not much 🙂 Hope you love this recipe!

    • Fanny
      | Reply

      Hi Elizabeth, you can use coconut crystals or stevia natural drops. I am going to make this recipe tonight and I added both to my recipe. You need to adjust the quantity to your taste.

  15. Marla
    | Reply

    Made this this evening and it was delicious!!

    • livinglovingpaleo
      | Reply

      So happy you liked it, Marla! Thanks for letting me know 🙂

  16. […] is perfect served alongside my toasted coconut cauli rice and some steamed or roasted broccoli! The longer you marinate the chicken, the […]

  17. […] The key is to reduce the sauce in a pan once the chicken is done cooking. The wider the pan you use, the faster it will reduce. It takes less than 10 minutes, and then you’re done! This dish would be awesome served over my Toasted Coconut Cauliflower Rice! […]

  18. Dana Gray
    | Reply

    What is the serving size for this recipe?

    • livinglovingpaleo
      | Reply

      This makes approximately 6-8 servings, depending on how hungry everyone is 🙂

  19. Rachel M
    | Reply

    Could you substitute chicken breast for the chicken thighs?

    • livinglovingpaleo
      | Reply

      Hi Rachel! You could definitely sub chicken breasts. The only difference would be the cooking time (they make take a little longer) & chicken breasts do tend to dry out more than thighs do. Hope that helps!

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