Spiced Jerk Chicken with Coconut Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spiced Jerk Chicken with Coconut Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Spiced Jerk Chicken with Coconut Cauliflower Rice

Savor a vibrant fusion of Caribbean-inspired jerk chicken paired with a creamy coconut cauliflower rice. The chicken is deeply infused with spicy jerk seasonings and a squeeze of lime, while the rice is gently simmered in light coconut milk with bits of red bell pepper and avocado for a tropical finish. A dish that is both refreshingly light and full of bold flavors.

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NUTRITION

428kcal
Protein
45.0g
Fat
21.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup riced Cauliflower (approx. 150g)

1/2 cup Light Coconut Milk

1 teaspoon Coconut Oil

1/4 medium Avocado

1 teaspoon Jamaican Jerk Seasoning

1 tablespoon Lime Juice

1/4 cup diced Red Bell Pepper

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PREPARATION

  • 1

    Start by patting the chicken breast dry and rubbing it with the Jamaican jerk seasoning and a drizzle of lime juice. Let it marinate for at least 15 minutes.

  • 2

    In a skillet over medium heat, add the coconut oil and sear the chicken for 3-4 minutes on each side until a golden crust forms. Reduce heat if necessary to ensure the chicken cooks through, about 6-8 minutes total depending on thickness.

  • 3

    Meanwhile, process the cauliflower florets in a food processor until they reach a rice-like texture. In another pan, combine the riced cauliflower with the light coconut milk and diced red bell pepper. Sauté gently over medium heat for about 5 minutes until the cauliflower is tender but still holds some bite.

  • 4

    Once the chicken is cooked, rest it for a few minutes before slicing.

  • 5

    Plate the coconut cauliflower rice, top with sliced jerk chicken, and garnish with small chunks of avocado and an extra squeeze of lime if desired.

Spiced Jerk Chicken with Coconut Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spiced Jerk Chicken with Coconut Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Spiced Jerk Chicken with Coconut Cauliflower Rice

Savor a vibrant fusion of Caribbean-inspired jerk chicken paired with a creamy coconut cauliflower rice. The chicken is deeply infused with spicy jerk seasonings and a squeeze of lime, while the rice is gently simmered in light coconut milk with bits of red bell pepper and avocado for a tropical finish. A dish that is both refreshingly light and full of bold flavors.

NUTRITION

428kcal
Protein
45.0g
Fat
21.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup riced Cauliflower (approx. 150g)

1/2 cup Light Coconut Milk

1 teaspoon Coconut Oil

1/4 medium Avocado

1 teaspoon Jamaican Jerk Seasoning

1 tablespoon Lime Juice

1/4 cup diced Red Bell Pepper

PREPARATION

  • 1

    Start by patting the chicken breast dry and rubbing it with the Jamaican jerk seasoning and a drizzle of lime juice. Let it marinate for at least 15 minutes.

  • 2

    In a skillet over medium heat, add the coconut oil and sear the chicken for 3-4 minutes on each side until a golden crust forms. Reduce heat if necessary to ensure the chicken cooks through, about 6-8 minutes total depending on thickness.

  • 3

    Meanwhile, process the cauliflower florets in a food processor until they reach a rice-like texture. In another pan, combine the riced cauliflower with the light coconut milk and diced red bell pepper. Sauté gently over medium heat for about 5 minutes until the cauliflower is tender but still holds some bite.

  • 4

    Once the chicken is cooked, rest it for a few minutes before slicing.

  • 5

    Plate the coconut cauliflower rice, top with sliced jerk chicken, and garnish with small chunks of avocado and an extra squeeze of lime if desired.