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Kelly Leveque’s Coconut Cauliflower Rice with Sweet Coconut Chicken and Broccoli


Serves 2
• 4 cups of cauliflower rice
• 2 Tbsp coconut oil
• 2 Tbsp coconut milk or coconut crème
• 1 rotisserie chicken or 2 baked chicken breasts, shredded
• 2 cups broccoli florets
• 2 Tbsp chopped green chives
• 2 Tbsp sesame seeds
• 4 Tbsp coconut aminos
• 2 Tbsp melted ghee


For the bowl:
In a large sauté pan, blanch broccoli in water for 4-6 minutes until fork tender. Drain and set aside.

In same large sauté pan, add coconut oil, coconut milk (or crème) and cauliflower. Stir-fry on medium heat until cauliflower is done to your liking, 4-6 minutes.


Add broccoli and shredded chicken to the pan and stir to incorporate and warm


Add cauliflower to bottom of bowl and top with shredded chicken and broccoli.

For the sauce:
In a small bowl, mix melted ghee, coconut aminos and sesame seeds. Dress bowl with half.

Top with chives. Enjoy.

Serve with gluten-free sriracha sauce (optional).