Filipino Paleo Chicken Adobo with Cauliflower Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz chicken breasts, boneless and skinless 1/2 cup coconut aminos 1/4 cup apple cider vinegar 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 tablespoon coconut oil 1 small head of cauliflower, riced 1/4 cup chopped green onions

Instructions

1. In a large bowl, combine the coconut aminos, apple cider vinegar, salt, and black pepper. Add the chicken breasts and marinate for at least 30 minutes in the refrigerator.
2. Heat coconut oil in a pan over medium heat. Remove the chicken from the marinade and add it to the pan. Cook for about 5 6 minutes per side or until fully cooked.
3. Add the remaining marinade to the pan and simmer for another 5 minutes, allowing the flavors to meld together.
4. In a separate pan, heat a little more coconut oil and saute the riced cauliflower for about 3 4 minutes until tender. Season with salt and pepper to taste.
5. To serve, spoon the cauliflower rice onto a plate, top with the cooked chicken, and pour the sauce over everything. Garnish with chopped green onions.

Chef’s Insight

The combination of coconut aminos and apple cider vinegar gives this chicken adobo a unique flavor profile that is both savory and slightly sweet.

Notes

Adjust cooking times according to the thickness of your chicken breasts