Lime And Coconut Chicken Rice
1 tablespoon (15 ml) oil or cooking fat of choice
1 pound (454 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces
3 cups (720 ml) Cauliflower Rice (see How to Make Cauliflower Rice)
1 cup (240 ml) unsweetened coconut milk
½ cup chicken stock
Zest and juice of 1 lime
2 tablespoons (30 ml) thinly sliced green onion
2 teaspoons (10 ml) fish sauce
- Heat the oil over medium heat in a large skillet that is already hot. Add the chicken and sauté until cooked through, about 4 to 5 minutes.
- Add the remaining ingredients to the skillet. Mix well, and cook until the “rice” has softened and the liquid has cooked off.
VARIATIONS: If you don’t have chicken on hand, try this with shrimp or pork instead.
This lime and coconut chicken rice is a one-skillet dinner where cauliflower rice simmers in coconut milk and chicken stock until tender, scented with lime zest and fish sauce. Bite-size chicken does the heavy lifting, and green onions finish the bowl. It tastes like takeout but is completely grain-free.
Pro Tips for Success
- Cook the chicken just until done before adding the rest of the ingredients. Simmering it in the coconut milk afterward keeps the pieces tender.
- Let the cauliflower rice cook until the liquid has mostly cooked off. That is when it soaks up the coconut-lime flavor and turns silky.
- Use both the lime zest and the juice. The zest brings the aroma and the juice brings the tang - add them with the stock.
- Fish sauce is the savory backbone here. Two teaspoons make the whole dish taste properly seasoned rather than flat.
- No chicken on hand? The recipe works beautifully with shrimp or pork instead - just adjust the cook time.
Frequently Asked Questions
Is lime and coconut chicken rice paleo?
It is. The rice is cauliflower, simmered in coconut milk and stock with lime and fish sauce - no grains or dairy.
Can I make this dish ahead of time?
Yes - it keeps for 3-4 days in the fridge and reheats gently in a skillet. Add a fresh squeeze of lime when serving.
Can I use shrimp or pork instead of chicken?
Yes, either works well. Add shrimp at the very end so it stays tender, or brown the pork first just like the chicken.
Does cauliflower rice taste like real rice?
On its own, no - but simmered in coconut milk with lime and fish sauce it absorbs enough flavor to eat like a proper rice dish.
Ingredients
Method
- Zest and juice of 1 lime
- 2 tablespoons thinly sliced green onion
- 2 teaspoons fish sauce
- Heat the oil over medium heat in a large skillet that is already hot.
- Add the chicken and sauté until cooked through, about 4 to 5 minutes.
- Add the remaining ingredients to the skillet.
- Mix well, and cook until the “rice” has softened and the liquid has cooked off. VARIATIONS: If you don’t have chicken on hand, try this with shrimp or pork instead.
