Coconut Chicken and Cauli Rice

This carb free version of a popular meal is easy to make and is made in one pan with a lid, so there's less washing up too. Add your favourite vegetables and vary the dish with changing the herbs and spices. A classic example is mint and peas.

1 small onion finely chopped
4 chicken breasts cut into bite size pieces
2 medium heads cauliflower , pulsed into smaller pieces in a food processor1 T coconut oil
1 can unsweetened coconut milk
1/2 cup mange tout
2T freshly squeezed lime juice
2T Thai green curry sauce (optional)

Heat the oil in large nonstick pan over medium-high heat. Stir fry the onion and chicken.

Add the cauliflower and cook through stirring frequently until the cauliflower has browned.
Add the coconut milk, lime juice, mange tout and curry. Bring to a boil with the lid on. Remove the lid and reduce the heat to a simmer, stirring occasionally, for 5 minutes, or until the vegetables are tender and the liquid reduces by half.
Divide evenly into four serving bowls; garnish evenly with cilantro and shredded coconut.