Paleo Indonesian Breakfast Bowl with Fragrant Spiced Chicken and Creamy Cashew Sauce

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups cauliflower rice
• 1 cup raw cashews
• 1/4 cup coconut milk
• 2 tbsp avocado oil
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. In a food processor or blender, pulse cashews until coarsely chopped. Add coconut milk and blend until smooth, forming the creamy cashew sauce. Set aside.
2. Season chicken with coriander, cumin, salt, and pepper. Heat 1 tbsp of avocado oil in a pan over medium heat. Cook chicken until browned on all sides and cooked through. Remove from pan and let rest for a few minutes, then slice into bite sized pieces.
3. In the same pan, add remaining avocado oil, ginger, and garlic. Sauté for 1 minute until fragrant. Add cauliflower rice and cook, stirring occasionally, for about 5 minutes or until tender. Season with salt and pepper to taste.
4. Assemble bowls by dividing the cooked cauliflower rice among four dishes. Top each bowl with sliced chicken and a generous drizzle of creamy cashew sauce. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

The key to this dish is balancing flavors and textures. Make sure to season each component well and adjust as needed for your personal taste.

Notes

This recipe is gluten-free and suitable for those following a paleo diet. Adjust seasoning to taste and be sure to use fresh ingredients for the best flavor.