It's still raining here in the PNW, but I know summer is coming... and girl, am I excited! I love the warm weather, and I love the light flavors of the season: cilantro, lime, coconut - excuse me while I'm over here drooling!
Today I’m sharing a super easy healthy version of teriyaki chicken and rice (and this dish promises all the good flavors of the season!) The “rice” is made from cauliflower, which drastically reduces calories and starches. And the Teriyaki glaze is made gluten-free with tamari instead of soy, and refined-sugar-free because of honey instead of brown sugar. I paired these items with my favorite Mango Pico de Gallo for the perfect dinner-on-the-patio dish!
For the Cilantro Lime Cauliflower Rice:
What You’ll Need:
- 4 cups cauliflower “rice” (approximately ½ large cauliflower head) Note: I buy Cauliflower Rice in a bag in the produce department from WF, but I've also seen it at Fred Meyer, Trader Joe's, and New Season's. Follow me on Instagram @Tiff.Kent to see updates, like favorite products and where I shop
- 2 cloves garlic, minced
- ½ cup fresh cilantro, minced
- 1 small lime, juiced
- Zest from 1 lime
- 3 Tbsp. coconut oil (grass-fed butter works, too!)
- ¼ cup coconut milk
- Salt and pepper to taste
- Prepare the cauliflower. If you have a half-head of cauliflower, chop it into quarters. Then, one piece at a time, add to a food processer and pulse until pieces are “rice” sized. It is best to add small chunks at a time and remove what has been pulsed. If you have cauliflower rice already prepared, measure out 4 cups and set aside.
- In a large sautéing pan over medium heat, melt the cooking fat (either coconut oil or melted butter) to coat the pan. Add in minced garlic, then add in cauliflower and coconut milk. Use a spatula to turn cauliflower consistently for approximately 7-8 minutes. (Cauliflower should shrink a little, but shouldn’t be entirely brown.) Add in juice and zest from a lime and fresh cilantro. Turn off heat. Set aside.
For the 5-Minute GF Teriyaki Glaze:
What You’ll Need:
- 1/3 cup Tamari sauce (to make this paleo, sub for 1/3 cup Coconut Aminos and remove cornstarch and water)
- ¼ cup honey
- ·2 tablespoons rice wine
- 2 cloves minced garlic
- 1-2 teaspoons minced ginger
- 1 teaspoon cornstarch
- 1 Tbsp. water
- In a small sauce pan over low heat, combine tamari (or coconut aminos), honey, and sweet rice wine. After 2 minutes of stirring, add in garlic and ginger. Turn heat to “high” and add in cornstarch and 1 Tbsp. water. Stir for 1-2 minutes. Reduce heat to “simmer” until sauce begins to thicken, then remove completely from heat.
- If marinating chicken (or any other sort of protein) combine half of the teriyaki glaze with uncooked protein in a plastic bag for at least 1 hour in the refrigerator. Then, bake, broil, or grill meat. When meat is finished cooking, brush with the remaining glaze and sprinkle with sesame seeds for garnish.