Low-Carb Tasty Mango Chicken With Coconut Cauliflower Rice

This simple to make low carb mango chicken dish is served over coconut rice. With a fresh little fresh ginger and habenero, it packs a flavorful punch! This delightful and mouthwatering recipe is enriched with protein, low in carbohydrate, low in fat and calories with a divine and unique flavour which can be enjoyed by the whole family.

Sauce Ingredients

• 2.5 tsp coconut oil
• 1.5 tsp fresh ginger, minced
• 1 tsp garlic, minced
• 1/2 tsp habanero pepper, minced (optional)
• 3/4 cup 100% orange mango juice
• 1/2 tbsp coconut aminos

• 1 tsp tapioca flour

Chicken Ingredients

• 3 tbsp tapioca flour
• 8 oz chicken breast
• 8 oz chicken breast
• 2 tbsp coconut oil
• Salt, to taste (optional)
  

• Pepper, to taste (optional)

Cauliflower Coconut Rice Ingredients

• 3 cups cauliflower
• 2 tsp coconut oil

• 2 tbsp unsweetened coconut flakes

Garnish ingredients

• 1/2 large mango, cubed
• Cilantro to taste, roughly chopped
• Green onion to taste, roughly chopped

• 1 tsp sesame seeds

Sauce Directions

• Heat 1-1/2 teaspoons of coconut oil in a large skillet over medium heat.
• Add in the ginger, garlic, and habanero pepper, and cook until fragrant, about 1 minute. Add in the juice and coconut aminos. Raise the temperature to high heat, and bring to a boil. While liquid is boiling, place the tapioca flour in a small bowl.
• Once the liquid comes to a boil, add 2 teaspoons of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
• After the sauce has boiled, reduce the heat to medium-low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny, about 6-7 minutes.

• Transfer sauce to a large bowl to let it cool and thicken while you make the chicken.

Chicken Instructions

• Place the tapioca flour in a large Ziploc bag. Cut the chicken into cubes, season it with salt and pepper and add it into the bag, shaking until evenly coated in the flour.
• In a medium pan, heat 1 tablespoon of the coconut oil over medium-high heat. Place half of the chicken into the pan, being careful not to crowd it, and cook until golden and browned, about 2-3 minutes. Flip and repeat.
• Transfer the chicken to a paper-towel-lined plate, and blot off any excess oil. Repeat with the remaining chicken. If the chicken starts cooking too quickly, turn the heat down slightly.
• While the chicken cooks, place the cauliflower in a large food processor and process until broken down and rice-like.
• Heat the 2 teaspoons of coconut oil in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden, about 2-3 minutes.
• Cover, reduce the heat to medium, and cook until the cauliflower is tender, about 2-4 minutes.
• Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.

• Divide the chicken and cauliflower between two plates and garnish with cilantro, green onion and sesame seeds. Enjoy!

Nutritional Facts

• Serving size: 1 bowl
• Calories: 291
• Fat: 9 g
• Carbs: 23 g

• Protein: 36 g