2 lbs boneless skinless chicken thighs 1 medium head of cauliflower, dices or pre packaged 1 can Whole30 compliant coconut milk 5 tablespoons @basbaas tamarind date sauce [ Whole30 compliant ] 2 tablespoons coconut aminos 1 stem lemongrass, chopped 3 tablespoons coconut oil 2 large cloves garlic, diced 1 lemon, juiced + zested ½ cup green onions, diced 1 egg, beaten salt + pepper
STEPS
well season chicken: season chicken with salt + pepper. mix coconut milk + tamarind date sauce + coconut aminos + 1 tbsp coconut oil in bowl pour ½ of mixture over chicken, marinade in fridge 2 hrs.
preheat oven, 350 degrees. arrange marinated chicken in a single layer in a roasting pan. pour remaining mixture over chicken. bake chicken, 30 minutes. turn on broiler + broil for an additional 5-7 minutes or until crispy. remove from oven + let rest reserve leftover pan sauce.
+lemongrass cauliflower fried rice+
combine lemongrass + lime juice + in bowl, set aside.
*if using fresh cauliflower* place the cauliflower florets food processor pulse until crumbly + resembles rice.
heat 2 tbsp coconut oil in pan, medium high. add garlic + green onions, saute 1 min. add cauliflower, saute 3 mins. add beaten egg into cauliflower, cook 30 secs + stir pour in lemongrass lime mix, saute 2 mins.
plate lemongrass cauliflower fried rice + chicken drizzle with leftover pan sauce.