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Low Carb Jerk Chicken with Coconut Cauliflower Rice
Dietary Restrictions
Instructions
- 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.
- Preheat oven to 400˚F.
- Arrange chicken on parchment paper–lined baking sheet. Bake for 30 to 35 minutes or until golden brown and internal temperature reaches 165˚F.
- 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.
- 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
- 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
