Mouthwatering Malaysian Breakfast Bowl: A Paleo Delight

Allergens

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Ingredients

• 1 lb (450g) chicken breast, diced 2 cups (480ml) cauliflower rice 1 cup (240ml) coconut milk 1/2 cup (120ml) almond flour 3 tablespoons (45ml) coconut oil 1 large onion, diced 2 cloves garlic, minced 1 inch piece of ginger, grated 1 teaspoon (5g) turmeric powder 1 teaspoon (5g) paprika 1/2 teaspoon (2.5g) cayenne pepper Salt and black pepper, to taste 2 cups (480ml) mixed vegetables of your choice (e.g., bell peppers, zucchini, carrots) 4 large eggs Fresh cilantro leaves, for garnish

Instructions

1. In a medium bowl, mix the almond flour and turmeric powder. Coat the diced chicken breast with this mixture, and let it sit while you prepare the vegetables.
2. Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the onion, garlic, and ginger, and cook until fragrant and translucent.
3. Add the cauliflower rice and mixed vegetables to the pan. Cook for about 5 minutes or until they begin to soften.
4. In another pan, heat the remaining coconut oil over medium high heat. Add the coated chicken pieces and cook until browned on all sides. Season with paprika, cayenne pepper, salt, and black pepper.
5. Pour in the coconut milk and bring the mixture to a simmer. Lower the heat and let it cook for 10 12 minutes or until the chicken is fully cooked.
6. In another pan, fry the eggs to your desired preference.
7. Assemble the breakfast bowl by dividing the cauliflower rice mixture among six bowls. Top each with chicken, an egg, and garnish with fresh cilantro leaves.

Chef’s Insight

For an extra touch, drizzle coconut aminos over the dish before serving.

Notes

This recipe is gluten-free, dairy-free, grain-free, and refined sugar-free.