NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 cup chicken broth

1 cup cauliflower rice

0.5 cup red bell pepper

1 tbsp sweet chili sauce

1 tbsp coconut aminos

0.13 cup full-fat coconut milk

0.5 tsp sesame oil

1 tsp fresh ginger

2 clove garlic

0.5 tsp sea salt

0.25 tsp red pepper flakes

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Place the chicken breast, chicken broth, sweet chili sauce, coconut aminos, minced ginger, and garlic into the slow cooker.

• 2

  Add the diced red bell pepper, sea salt, and red pepper flakes, stirring to combine the flavors.

• 3

  Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender and easy to shred.

• 4

  Remove the chicken to a cutting board, shred it with two forks, and return it to the slow cooker.

• 5

  Stir in the cauliflower rice, full-fat coconut milk, and sesame oil to create a creamy texture.

• 6

  Cook for an additional 20 minutes until the cauliflower rice is tender and the soup is piping hot.

• 7

  Stir in the fresh lime juice and garnish with chopped cilantro before serving in large bowls.