Scale
Ingredients
Turmeric Chicken:
- 3 cups cooked + shredded chicken breast, warm*
- 3 tbsp coconut milk
- 1 tbsp honey
- 1 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 sea salt
- 1/4 tsp ground cinnamon
Cous Cous Salad:
- 1 medium head cauliflower, riced
- 1/2 cup shredded carrots
- 1/2 cup diced apple
- 1/4 cup diced dried apricot
- 2 tablespoons chopped cilantro
- 2 tablespoons diced red onion
- 2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon grated lemon zest
- 1/4 tsp sea salt
Instructions
- Combine chicken with the coconut milk, honey and seasonings until well coated. Set aside while you make the cous cous bowl.
- Dry toast the riced cauliflower, stirring continuously, in a large pan set over medium heat for 3 minutes until crisp-tender. Remove from heat and stir in remaining ingredients. Taste and adjust salt if desired. Serve Turmeric Chicken over Cous-Cous Salad in individual bowls.
Notes
*Time saver tip: use shredded plain rotisserie chicken