Ingredients
The following ingredients have 4 Servings
- 1 medium head of cauliflower (riced/grated with excess liquid removed)
- 2 chicken breasts (chopped into bite sized pieces (approximately 300-400 grams))
- 6 rashers of middle bacon (chopped into bite sized pieces)
- 1 cup mushrooms (sliced)
- 2 gloves garlic (minced finely)
- 1/2 onion (chopped)
- 3 tablespoon sesame oil (separated)
- 2 tablespoon water
- 1/4 cup coconut aminos (can sub for gluten free soy sauce if not strictly paleo)
- 1 tablespoon red pepper flakes (for seasoning)
- Extra coconut aminos (for seasoning)
Instruction
- Heat a large pot on medium heat and generously coat with 1 tablespoon of the sesame oil. Fry the bacon lightly before adding the chicken, garlic, onion and mushrooms and stir fry for 5 minutes. Add the water and cook for an extra 2 minutes. Add the riced cauliflower and immediately add the remaining sesame oil and coconut aminos and mix well to ensure all ingredients are fully incorporated.
- Cook for approximately 10-15 minutes, until chicken is fully cooked and broth has thickened the rice. Remove from heat and top the pilaf with red pepper flakes and extra coconut aminos if desired.
