Chicken Cauliflower “Couscous” Salad

Name: Chicken Cauliflower "Couscous" Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 tbsp of coconut oil (45 ml) (divided, to cook with); 2 chicken breasts (400g) diced; 0.5 head of cauliflower (300g) (processed into rice-like pieces); 2 cloves of garlic (12g) (minced or finely diced); 2 carrots (100g) shredded or thinly sliced; 0.5 cucumber (110g), diced; 1 tbsp of olive oil (15ml); 1 tbsp of lemon juice (15 ml); 4 green onions (20 g), finely chopped; 0.5 cup of fresh parsley (8g), chopped; salt to taste (sea salt or pink hymalayan)

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Chicken Cauliflower "Couscous" Salad

Prep Time10

Cook Time15

Total Time25

Course: Lunch, Supper

Keyword: Metabolic Balance, Paleo, Paleo AIP

Servings: 2

Ingredients

3 tbsp of coconut oil (45 ml) divided, to cook with
2 chicken breasts (400g) diced
0.5 head of cauliflower (300g) processed into rice-like pieces
2 cloves of garlic (12g) minced or finely diced
2 carrots (100g) shredded or thinly sliced
0.5 cucumber (110g), diced
1 tbsp of olive oil (15ml)
1 tbsp of lemon juice (15 ml)
4 green onions (20 g), finely chopped
0.5 cup of fresh parsley (8g), chopped
salt to taste (sea salt or pink hymalayan)

Instructions

In a large skillet, melt 2 tablespoons (30 ml) of coconut oil over medium-high heat. Add the chicken and sauté until full cooked, about 6-8 minutes. Season with salt, to taste. check with a meat thermometer that the internal temperature of the chicken reaches 165F (75C). Set aside.
In the same skillet, melt the remaining tablespoon (15 ml) of coconut oil. Add the cauliflower and garlic to the skillet. Sauté until the cauliflower is just soft, about 5-6 minutes.
In a large bowl, combine the chicken, cauliflower, and the remaining ingredients. Season with salt, to taste.

Notes

Calories: 707 Fat: 48g Total Carbs: 16 g