Paleo Nasi Lemak with Cauliflower Rice

Ingredients

• 4 cups Cauliflower Rice
• 1 cup Coconut Milk
• 1.5 lbs Chicken Breasts
• 2 tbsp Lime Juice
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Flakes
• 1 medium Cucumber
• 4 large Hard-Boiled Eggs
• 1 medium Avocado
• 2 tbsp Coconut Flakes
• 1 tbsp Coconut Oil

Instructions

1. 1Place the 4 cups of cauliflower rice in a steamer basket over a pot of boiling water, or in a skillet with 1 tablespoon of coconut oil over medium-high heat (400°F / 200°C). Steam or saute for 5-7 minutes, or until tender. Remove from heat.
2. 2In a medium saucepan, combine the cooked 4 cups of cauliflower rice with the 1 cup of coconut milk. Bring to a gentle simmer over medium-low heat (300°F / 150°C) and cook for 5 minutes, stirring occasionally, until the coconut milk is absorbed.
3. 3In a medium bowl, whisk together the 2 tablespoons of lime juice, 1 tablespoon of ginger, 2 minced cloves of garlic, 1 teaspoon of turmeric powder, and 1/2 teaspoon of chili flakes. Add the 1.5 lbs of chicken breasts to this bowl and toss to coat evenly. Let the chicken marinate for at least 15 minutes at room temperature.
4. 4Preheat your grill to medium-high heat (400°F / 200°C). Grill the marinated 1.5 lbs of chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Let the chicken rest for 5 minutes before slicing.
5. 5Slice the rested chicken breasts into bite-sized pieces.
6. 6To serve, divide the simmered cauliflower rice mixture among four plates. Top each plate with the sliced chicken, 1/4 of the medium cucumber sliced thinly, 1 hard-boiled egg halved, 1/4 of the medium avocado sliced, and 1/2 tablespoon of coconut flakes.

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