Pina Colada Chicken with Calypso Confetti Cauliflower

In my last post I mentioned a wonderful cauliflower dish that my cousin Mary served my aunt and me when we visited with her.  Mary sent me an email this morning telling me the source of the recipe.  It is from Melissa over at www.theclothesmakethegirl.com.  Melissa and her husband recently published a book containing paleo recipes.  I have heard much about eating the paleo way, but don’t think that I have ever had any paleo meals until last week.  This recipe is amazing!!  I want to make it for my family soon!  Oh, the book is called Well Fed: Paleo Recipes for People who Love to Eat.  The majority of the recipes contain no grains, legumes, soy, sugar, dairy or alcohol.

 

This recipe makes enough for 2; easy to double or triple.

8 oz. grilled chicken (If you don’t have already grilled chicken you can just dice the chicken and saute it in some olive oil, then set aside.)

1/2 cup unsweetened, crushed pineapple

1/2 cup coconut milk

juice of 1 lime

2 garlic cloves,

crushed pinch of cayenne pepper

1/2 cup onion, finely diced

1 green pepper, finely diced

1/2 red pepper, finely diced

1 carrot, grated

2-3 cups grated cauliflower

olive oil or coconut oil

 

Directions: 1. Make the sauce. Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. Heat over medium while you make the rest of the meal.

2. Prep the vegetables & chicken. Dice the peppers and onion in a 1/4-inch dice; try to make them all the same size so they cook evenly. Shred the carrot with a grater or peeler. Turn the cauliflower to “rice” in a food processor or with a grater; see this link for details. Cut chicken into bite-sized pieces.

This is where things start happening faster. Get ready! Dinner is so close, and it’s really tasty.

3. Cook the vegetables. Put some oil in a skillet. I used 1 teaspoon for the onions, peppers, and carrot – cook those vegetables until they’re tender and starting to brown. Then I added another 2 teaspoons of oil, the cauliflower, a pretty good sprinkle of salt, and stir-fried the whole thing ’til it was hot and slightly browned.

4. Heat the chicken. I used the microwave. You can also just throw in the chicken on top of the veggies and re-heat it that way.

5. Assemble. Make a bed of Calypso Confetti Cauliflower on a plate, then top with the diced chicken. Remove the sauce from the stove and take a big whiff – it smells heavenly! Pour the sauce over the chicken and vegetables.

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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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