Grilled Chicken Adobo with Cauliflower Rice and Roasted Vegetables: A Paleo Filipino Dinner Feast

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 bone
• in chicken thighs 1 cup cauliflower rice 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots) 4 tablespoons coconut oil, divided 1/2 cup coconut aminos 1/4 cup apple cider vinegar 3 cloves garlic, minced 1 teaspoon ground black pepper 1 teaspoon sea salt 1/2 teaspoon ground cumin Fresh cilantro leaves, for garnish

Instructions

1. a. Marinate the chicken: In a large bowl, combine coconut aminos, apple cider vinegar, garlic, black pepper, salt, and cumin. Mix well. Add chicken thighs and massage marinade into them. Cover and refrigerate for 30 minutes to 2 hours. b. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. c. Arrange marinated chicken on the prepared baking sheet, leaving space between each piece. Bake for 25 30 minutes or until cooked through and golden brown. d. While the chicken is baking, heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add cauliflower rice and cook, stirring occasionally, for about 8 minutes or until tender and slightly golden. Set aside. e. In another large skillet, heat the remaining 2 tablespoons of coconut oil over medium high heat. Add mixed vegetables, cook for about 10 minutes, stirring occasionally, until tender and slightly browned. Season with salt and pepper to taste. f. To plate, scoop a generous portion of cauliflower rice onto each dish, top with grilled chicken, and surround with roasted vegetables. Garnish with fresh cilantro leaves.

Chef’s Insight

The combination of flavors in this dish is a perfect example of Filipino cuisine's balance of savory and sweet notes. Don't be afraid to adjust seasonings to your taste!

Notes

This recipe is perfect for a Paleo diet and can be easily customized to suit different tastes and preferences.