• 2 1/2-3 lbs. boneless, skinless chicken thighs
  • 1 Tbsp coconut oil
  • 1 cup roasted, unsalted cashews
  • 1 head cauliflower, trimmed and cut into large pieces
  • 1/2 cup coconut aminos
  • 1/4 cup coconut vinegar
  • 1/4 cup paleo ketchup
  • 2 Tbsp raw honey, warmed to a liquid state
  • 2 minced garlic cloves
  • 1 tsp fresh ginger root, grated
  • 1/2 tsp crushed red pepper


  1. Cut chicken into bite-sized pieces.
  2. Mix all sauce ingredients in a small bowl and set aside.
  3. Warm coconut oil in a large, deep skillet or stock pot over medium-high heat. Brown chicken for about 3 minutes on each side.
  4. While the chicken cooks, pulse the cauliflower in a food processor until it is a rice-like consistency.
  5. Transfer it to a microwaveable glass dish and add about 1 Tbsp water. Cover it and cook on high for 3-4 minutes or until tender. Keep warm.
  6. When chicken is browned, carefully drain the liquid from the pan.
  7. Add half of the sauce (about 1/2 cup) to the chicken and stir to combine. Cover skillet and continue to cook for 5-10 minutes or until the chicken is cooked through.
  8. Add cashews and the rest of the sauce. Stir to combine. Serve over cauliflower rice.

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