Coconut Chicken and Cauliflower

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 large head cauliflower cut into florets
  • 1 large leek chopped
  • 2 large stalks celery chopped
  • 1 14-oz. can coconut milk
  • 1 clove garlic minced
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup chopped chives


  • In a large skillet over medium heat, add first 7 ingredients (chicken thighs through salt and pepper).
  • Bring chicken mixture to a boil then reduce heat to low. Simmer for 10 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
  • Sprinkle chives over the chicken mixture and serve warm.


SERVING SUGGESTION: Add a side of Cauli-Rice (Steam cauliflower till tender; drain; mash with ghee, salt and pepper to taste till you get a mashed potatoes texture. Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork.)
NUTRITION: 359 Calories; 21g Fat (51.8% calories from fat); 36g Protein; 9g Carbohydrate; 3g Dietary Fiber; 143mg Cholesterol; 189mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 3 Fat.
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