2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons grated fresh ginger
½ onion, sliced
½ jalapeño, seeded and roughly chopped
1½ cups low-sodium chicken broth
Juice of 2 large limes
1 teaspoon sea salt
8 to 10 ounces skinless, boneless chicken breasts, cubed
1 cup broccoli florets
1 bell pepper (any color), seeded and sliced
½ cup full-fat coconut milk
1½ tablespoons coconut oil
3 cups cauliflower rice (see box on this page)
Sea salt
Freshly ground black pepper
Juice of 1 lime
½ cup chopped cilantro
Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, onion, and jalapeño. Cook for about 3 minutes or until fragrant, then deglaze the pan with the broth and lime juice.
Turn heat to low and add salt, chicken, broccoli, bell pepper, and coconut milk. Cover and simmer for 10 to 15 minutes, or until chicken is cooked through and veggies are fork-tender.
While chicken cooks, prepare cauli-rice. Heat coconut oil in a large skillet over medium-high heat, add cauliflower, and season with salt and pepper. Cook for about 5 minutes, or until cooked through. Stir in lime juice and cilantro and remove from heat.
Serve chicken and veggies, along with their sauce, over cilantro cauli-rice. Include a serving of toasted almonds and kimchi with each plate, if desired.