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Low Carb Jerk Chicken with Coconut Cauliflower Rice

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Dietary Restrictions

  • gluten_free

Instructions

  1. Chicken: In food processor, blend together oil, lime juice, thyme, tamari, Allulose Granulated Sweetener, jalapeño, green onion, garlic, ginger, allspice, cinnamon, salt and pepper. Transfer to airtight container; add chicken, tossing to coat well. Refrigerate for at least 15 minutes or up to 8 hours.
  2. Preheat oven to 400˚F.
  3. Arrange chicken on parchment paper–lined baking sheet. Bake for 30 to 35 minutes or until golden brown and internal temperature reaches 165˚F.
  4. Coconut Cauliflower Rice: Meanwhile, heat oil in skillet set over medium-high heat; cook shallot, garlic, celery and thyme for 3 to 5 minutes or until softened. Stir in cauliflower rice, Allulose Granulated Sweetener, salt and pepper; cook for 2 to 3 minutes or until well coated. Stir in coconut milk; bring to boil. Cook for 2 to 3 minutes or until cauliflower is tender.
  5. Serve with jerk chicken and lime wedges.

Tip: Alternatively, grill chicken on greased grill set over medium heat.

Makes: 2 Servings

Nutrition Facts: Per 1/2 of recipe, Calories 610, Fat 47g, Saturated Fat 20g, Cholesterol 195mg, Sodium 860mg, Carbohydrate 15g, Fiber 4g, Sugars 5g, Protein 35g

Ingredients

  • For the Jerk Chicken:
  • 3 tbsp avocado oil
  • 2 tbsp lime juice
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp tamari sauce
  • 1 tbsp Wholesome Allulose Granulated Sweetener
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    Allulose Zero Calorie Granulated Sweetener
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  • 1 jalapeño pepper, seeded
  • 1 green onion, trimmed
  • 2 cloves garlic, minced
  • 2 tsp minced fresh ginger
  • 1 1/2 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp each salt and pepper
  • 4 large bone-in chicken thighs
  • For the Coconut Cauliflower Rice:
  • 4 tsp organic coconut oil
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1 stalk celery, diced
  • 1 tsp finely chopped fresh thyme
  • 2 cups cauliflower rice
  • 1 tsp Wholesome Allulose Granulated Sweetener
  • 1/4 tsp each salt and pepper
  • 1/3 cup unsweetened coconut milk
  • 2 lime wedges