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Low-Carb Tasty Mango Chicken With Coconut Cauliflower Rice

High Protein, Low Carbs, Full of Flavour

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This simple to make low carb mango chicken dish is served over coconut rice. With a fresh little fresh ginger and habenero, it packs a flavorful punch! This delightful and mouthwatering recipe is enriched with protein, low in carbohydrate, low in fat and calories with a divine and unique flavour which can be enjoyed by the whole family.

Sauce Ingredients

  • 2.5 tsp coconut oil
  • 1.5 tsp fresh ginger, minced
  • 1 tsp garlic, minced
  • 1/2 tsp habanero pepper, minced (optional)
  • 3/4 cup 100% orange mango juice
  • 1/2 tbsp coconut aminos
  • 1 tsp tapioca flour

Chicken Ingredients

  • 3 tbsp tapioca flour
  • 8 oz chicken breast
  • 8 oz chicken breast
  • 2 tbsp coconut oil
  • Salt, to taste (optional)
  • Pepper, to taste (optional)

Cauliflower Coconut Rice Ingredients

  • 3 cups cauliflower
  • 2 tsp coconut oil
  • 2 tbsp unsweetened coconut flakes

Garnish ingredients

  • 1/2 large mango, cubed
  • Cilantro to taste, roughly chopped
  • Green onion to taste, roughly chopped
  • 1 tsp sesame seeds

Sauce Directions

  • Heat 1-1/2 teaspoons of coconut oil in a large skillet over medium heat.
  • Add in the ginger, garlic, and habanero pepper, and cook until fragrant, about 1 minute. Add in the juice and coconut aminos. Raise the temperature to high heat, and bring to a boil. While liquid is boiling, place the tapioca flour in a small bowl.
  • Once the liquid comes to a boil, add 2 teaspoons of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
  • After the sauce has boiled, reduce the heat to medium-low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny, about 6-7 minutes.
  • Transfer sauce to a large bowl to let it cool and thicken while you make the chicken.

Chicken Instructions

  • Place the tapioca flour in a large Ziploc bag. Cut the chicken into cubes, season it with salt and pepper and add it into the bag, shaking until evenly coated in the flour.
  • In a medium pan, heat 1 tablespoon of the coconut oil over medium-high heat. Place half of the chicken into the pan, being careful not to crowd it, and cook until golden and browned, about 2-3 minutes. Flip and repeat.
  • Transfer the chicken to a paper-towel-lined plate, and blot off any excess oil. Repeat with the remaining chicken. If the chicken starts cooking too quickly, turn the heat down slightly.
  • While the chicken cooks, place the cauliflower in a large food processor and process until broken down and rice-like.
  • Heat the 2 teaspoons of coconut oil in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden, about 2-3 minutes.
  • Cover, reduce the heat to medium, and cook until the cauliflower is tender, about 2-4 minutes.
  • Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
  • Divide the chicken and cauliflower between two plates and garnish with cilantro, green onion and sesame seeds. Enjoy!

Nutritional Facts

  • Serving size: 1 bowl
  • Calories: 291
  • Fat: 9 g
  • Carbs: 23 g
  • Protein: 36 g

Tasty Low Carb Mango Chicken









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