Creamy Coconut Chipotle Chicken Bowl

Coconut and chipotle what a perfect combo!  These were delicious!  I had never baked cauliflower rice before, but it made it crispy and perfect.  I added corn and honey to cut the spice a little bit so my kids would eat this too. 

Recipe adapted from 2B Mindset

Ingredients:

2 pounds raw boneless skinless chicken breast cut into cubes

½ teaspoon sea salt

1 bag cauliflower and sweet potato rice

4 medium carrots thickly sliced or 1 cup baby carrots

1 14 ounce can hearts of palm drained

14 ounces coconut milk

½ cup cherry tomatoes

1 sweet onion quartered

1 chipotle pepper in adobo sauce

2 tablespoons honey

3 cloves garlic

2 tablespoons fresh cilantro

2 ears of corn on the cob cooked and cut off the cob

1/4 cup unsweetened shredded coconut

Directions:

1. Preheat the oven to 400 degrees.
2. Line a large baking sheets with parchment paper or aluminum foil.  Spray with olive oil spray.
3. Season chicken with sea salt.
4. Spread cauliflower rice in an even layer on 1 baking sheet. Spread carrots and hearts of palm on the other baking sheet in an even layer.  Lightly spray with olive oil spray.
5. Bake 25 minutes.
6. While vegetables bake make the sauce by adding coconut milk, honey, tomatoes, onions, and chipotle peppers to a food processor.  Pulse until smooth.
7. Heat a large nonstick skillet over medium high heat.  Spray with olive oil spray.
8. Add chicken.  Cook for 5-6 minutes until beginning to brown.
9. Add garlic cook 1 more minute.
10. Add sauce. Add corn cut off the cob and coconut.  Scrape brown bits from the bottom and sides of pan.  Bring to a gentle boil and reduce heat to medium low.  Boil for 10 minutes until sauce thickens.
11. Evenly divide cauliflower rice, vegetables, and sauce among serving bowls. Top with cilantro.
12. Serve warm.