Marinated Chicken with Cauliflower Rice
492 Calories
25 g Carbs
26 g Protein
32 g Fat
Total Time
2 servings

This deliciously seasoned dish is a twist on the classic chicken and rice meal. Cauliflower rice helps keep the carb load to a minimum, and fresh cilantro and serrano pepper add freshness and heat to your tasty homemade peanut sauce.


  • 4 oz chicken thighs, slice (boneless and skinless)
  • ½ tsp table salt
  • 1 tsp curry powder
  • ½ tsp coriander
  • 1 tsp ginger, minced
  • 2 tsp olive oil
  • 4 oz coconut milk
  • 1 clove garlic, minced
  • ½ pepper serrano chili
  • 2 tbsp natural peanut butter
  • 1 tbsp cilantro
  • 2 tbsp light soy sauce
  • 4 oz cauliflower, chopped
  • 2 cup spinach
  • 1 tbsp peanuts, chopped


  1. Combine Chicken Thighs, with seasonings and olive oil, and let marinate for at least an hour.
  2. Cook marinated chicken thighs either on the grill or in the oven. Once cooked, set aside to cool slightly before serving.
  3. In a small saucepan, whisk together coconut milk, garlic, chili, soy sauce, and peanut butter.
  4. Bring to a simmer and allow to reduce slightly. Add cilantro just before serving.
  5. Heat the cauliflower rice through in a large skillet with a little olive oil. Cook for 3-5 minutes until the cauliflower is tender, then remove from heat. Add the spinach, letting it wilt.
  6. Slice chicken and serve with cauliflower mixture and sauce. Top with chopped peanuts.