0.5head of cauliflower (300g)processed into rice-like pieces
2cloves of garlic (12g)minced or finely diced
2carrots (100g) shredded or thinly sliced
0.5cucumber (110g), diced
1tbspof olive oil (15ml)
1tbspof lemon juice (15 ml)
4 green onions (20 g), finely chopped
0.5cupof 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.