Thai Green Curry Chicken & Cauliflower “Rice” Bowls

In a large container or gallon-sized plastic bag, whisk together the chicken marinade ingredients. Add the boneless skinless chicken breasts, seal the bag or container making sure it’s airtight, and let it marinate in the refrigerator for 4 to 8 hours.

Heat a lightly oiled grill pan or prepared outdoor grill over medium heat. Once hot remove the chicken from the marinade and put it on the grill. Grill the marinated chicken for 5-6 minutes on each side, or until no longer pink and juices run clear. Remove it from the grill onto a platter. Let it rest, covered loosely with foil or a second plate until ready to slice and serve.

To prepare the cauliflower “rice” begin by trimming away any leaves and tough stems from the head of cauliflower. Set up your steamer. Cut the cauliflower into several large chunks. Steam the cauliflower until just beginning to soften, about 5 minutes. You don’t want to let it get mushy, or your rice will not be fluffy. Once the cauliflower has steamed, place it in a strainer and allow it to drain and cool for about 10 minutes. Then put it into the bowl of a large food processor and process until small “grains” form. Season with salt and pepper, if desired.

Heat the coconut oil in a large skillet over medium heat. Add the green curry paste and stir, cooking just until fragrant, about 1-2 minutes. Whisk in the coconut milk, salt, and black pepper. Add the diced zucchini, bell pepper, and carrots and stir to combine. Let it simmer gently over medium heat, stirring occasionally, for 5 to 7 minutes or until vegetables are tender-crisp. Just before serving, mix in the lime juice and fresh basil.

Serve curry over cauliflower “rice” and top with sliced chicken breast.