1 protein serving
Rice (Per 1 Heaping Cup)
1 carb & 1 veggie serving
1 cup shredded carrots
3/4 cup peas
1/2 cup pineapple
1/3 cup green onion
5 cups cauliflower rice (steamers bags is so easy)
1/3 cup coconut aminos
1/3 cup unsweetened shredded coconut
1 tsp salt
1 tsp cumin
1 TBS olive oil
1 lbs chicken
Set oven to 375 and lightly grease glass baking dish.
Coat chicken with 1/2 TBS olive oil on each side and season with salt and cumin. 1/2 tsp on each side.
Sprinkle 3 TBS coconut on one side of chicken. Flip and repeat.
Bake for 40-45 minutes. If you would like the coconut crispy, put on broil for last couple minutes.
For Fried Rice:
Steam cauliflower rice until cooked.
Sautè carrots, peas and green onion until carrots are slightly cooked. Add pineapple and cook until lightly browned.
Add egg (scrambled) and cook until nearly done.
Finally, add cauliflower rice and coconut aminos. Mix well and cook until cauliflower rice is warm and lightly browned.
**Be careful not to over cook egg.