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Spicy Mango Ginger Chicken Bowl

Lourdes GourmetComment

Spicy Mango Ginger Chicken Bowl

Omg you guys, totally inspired by @lourdesgourmet flavorful Mango Spread! Soooo whatever happened this weekend it won’t matter, yer rad self will be stoked after eating this easy SPICY MANGO GINGER CHICKEN BOWL with COCONUT CAULIFLOWER RICE! Huge flavors minus the heavy starches, pretty much had my inside voices like “Atta Girl, you got this, look out summer I’m comin for ya!” @wavesncraves  

Olive Oil
½ cup coconut flour
2 Organic chicken breast, patted dry and cut into one-inch cubes
Salt + Pepper
Coconut oil
1 ½ inch nub fresh ginger, peeled & minced
3 Garlic cloves, peeled & minced
½ jalapeno pepper, minced (or more depending on desired heat)

Mango sauce:
½ cup Lourdes Gourmet Mango Spread
½ fresh Mango, diced
1 tbs low sodium soy sauce
1 tbs water to thin (Optional, if desired)

Cauliflower rice:
3 Cups Cauliflower, cut into small florets
2 tbs Coconut oil
¼ cup unsweetened coconut flakes

Cilantro, chopped
Green Onion, diced

The Deal
Lightly brush cubed chicken with olive oil & season with salt and pepper. Add coconut flour into a large ziploc bag, then add the chicken to the bag and shake until coated. Set aside
Mango Sauce; in small sauce pan combine Lourdes Mango Spread, light soy sauce, fresh mango, water (optional). Heat just to warm. Set aside

Chicken; over medium heat, in large nonstick pan, melt 2 tbs of coconut oil, add ginger, garlic and jalapeño. Sauté for about 2 minute. Add 2 more tbs coconut oil, then carefully place chicken into the pan, being careful not to crowd pieces and to keep coconut flour in place. Sauté for about 4 minutes, or until golden brown. Carefully flip and repeat. When chicken is done, turn heat off and add your mango sauce until evenly coated.

Cauliflower Rice; As chicken cooks, place the cauliflower into a large food processor and process until it resembles rice (be careful not to over process, so it doesn’t turn mushy) heat about 2 tbs of coconut oil in a med-large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 3-4 minutes, lightly stir so it doesn’t get mushy.
Add cauliflower to bowl, then Mango Chicken, garnish with cilantro, green onions, ENJOY❤️