Chicken Adobo with Cauliflower Rice & Green Beans

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Step 1

Wash, dry, and cut cauliflower head into quarters, then trim off and discard the leaves and thick stem. Using a box grater or food processor, coarsely grate the cauliflower and transfer to a medium bowl. Set aside.

Step 2

Preheat a large skillet over medium-high heat.

Step 3

While the skillet heats up, pat the chicken thighs dry with paper towels and place on a plate; season with salt and pepper on both sides.

Step 4

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and sear until golden brown, 2-3 minutes per side. Transfer to a clean plate and set aside (the chicken will not be cooked all the way through).

Step 5

Meanwhile, wash, dry, and trim green beans. Transfer to another medium bowl and set aside.

Step 6

Return the skillet to medium-high heat. Place broth, coconut aminos, vinegar, honey, and pepper in the skillet; stir to combine, scraping up any browned bits from the bottom of the skillet.

Step 7

Return chicken to the skillet and turn to coat in the sauce. Add green beans, cover, and simmer until chicken is cooked through and green beans are tender-crisp, 8-10 minutes.

Step 8

Meanwhile, heat a medium saucepan over medium-high heat.

Step 9

Once the pan is hot, add oil and swirl to coat the bottom. Add cauliflower and season with salt; cook, stirring occasionally, until tender, about 8 minutes.

Step 10

To serve, divide cauliflower rice, chicken, green beans, and sauce between plates. Enjoy!