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Paleo Cashew Chicken with Cauliflower Rice

Category: Rice, Cauliflower, Chicken

 Ingredients List

  • 2.5 ”“ 3 lbs. boneless, skinless chicken thighs
  • 1 tbsp. coconut oil
  • 1 cup roasted, unsalted cashews
  • 1 head of cauliflower, trimmed and cut into large pieces
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  • Sauce:
  • ½ cup coconut aminos (can be replaced with low sodium soy sauce)
  • ¼ cup coconut vinegar
  • ¼ cup paleo ketchup
  • 2 tbsp raw honey, warmed to a liquid state
  • 2 minced garlic cloves
  • 1 tsp grated, fresh ginger root
  • ½ tsp crushed red pepper (optional)


1. Cut raw chicken into bite-sized pieces.

2. Mix all sauce ingredients in a small bowl and set aside.

3. Warm coconut oil in a large pot over medium-high heat. Brown chicken for about 3 minutes.

4. While the chicken cooks, pulse the cauliflower in a food processor until it is a rice-like consistency. Transfer it to a microwaveable glass dish and add about 1 tbsp. of water. Cover it and cook on high for 3-4 minutes or until tender. Keep warm.

5. When chicken is browned, drain the liquid from the pan.

6. 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.

7. Add cashews and the rest of the sauce. Stir to combine. Serve over cauliflower rice.

I hope you enjoy!

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