Keto-Friendly Indonesian Breakfast Feast: Rendang Chicken with Cauliflower Rice and Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 cups cauliflower rice
• 1 ripe avocado
• 1/2 cup cherry tomatoes
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tbsp coconut oil
• 1 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1/2 tbsp ground turmeric
• 1/2 tbsp ground black pepper
• 1/2 tsp salt
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves

Instructions

1. a. Combine chicken, fish sauce, tamarind paste, coriander, cumin, turmeric, black pepper, salt, cardamom, and cloves in a bowl. Mix well and marinate for at least 30 minutes or overnight for best results. b. Heat coconut oil in a pan over medium heat. Add marinated chicken and cook until browned on all sides, about 8 10 minutes. c. Reduce heat to low, cover, and simmer for 25 30 minutes or until chicken is cooked through and tender. Remove from heat and let rest for a few minutes. d. Meanwhile, prepare cauliflower rice according to package instructions. Heat in the microwave for about 1 minute or cook on the stovetop with a little coconut oil. e. In a bowl, mash avocado and mix with cherry tomatoes, red onion, cilantro, and lime juice to make the salsa. f. To serve, place a portion of cauliflower rice on each plate, top with rendang chicken, and spoon the avocado salsa around the side.

Chef’s Insight

The secret to tender, flavorful rendang chicken is in the marination process. Don't rush it!

Notes

Feel free to adjust the spice levels according to your taste preferences.