Serves: 4

Prep:  15 mins

Cook: 15 mins

Nutrition per serving:

397 kcals          24g Fats

15g Carbs         33g Protein


For Marinade:

  • 1 tsp. dried thyme leaves
  • 1 tsp. ground allspice
  • 2 tbsp. brown sugar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. garlic powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cayenne
  • 2 tbsp. olive oil
  • 2 tbsp. lime juice

Chicken & rice:

  • 1.1 lbs (500g) chicken breast
  • 14oz. (400g) cauliflower rice
  • 2 tbsp. coconut oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 cup (250ml) canned light coconut milk 
  • 1 lime, zested and juiced
  • handful coriander, to garnish
  • lime wedges, to serve


Combine all marinade ingredients in a bowl or container. Add chicken breasts and turn to coat in marinade, leave to marinade for 15 mins or overnight.

 Heat the 1 tbsp. coconut oil in a pan over medium-high heat. Add in the onion and sauté for 3 minutes, until softened.

 Next add in the garlic and cauliflower rice, cook for 2 minutes and add in coconut milk. Cook for about 10 minutes, or until the coconut milk is absorbed, then remove from heat and stir in the lime zest and juice. Season with salt and pepper to taste.

 In the meantime, heat the remaining oil in another pan over medium heat and cook the chicken for 8-10 mins until cooked through and browned. Once cooked serve with the cauliflower rice.

 Garnish the rice with chopped coriander and serve with lime wedges.

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