½ large cauliflower
500g chicken breast/thigh, diced
1 carrot, finely chopped
1 chilli, finely chopped
1 kale leaf, stems removed, chopped
Zest and juice of one lime or lemon
1 tbsp coconut oil
Salt & pepper to taste
Pulse cauliflower in food processor until texture resembles rice.
Heat a large frying pan and add coconut oil. Add chicken and cook until golden and cooked through, remove chicken to a bowl.
Fry carrot for a few minutes, then add cauliflower, kale, chilli, lime juice and zest to frying pan and stir for one minute. Return chicken to pan briefly. Avoid overcooking the cauliflower rice, slightly cooked and firm.
Serve in bowls and sprinkle with fresh herbs, additional lime, salt and pepper.
Recipe from Changing Habits, with slight alterations.