By Hannah Marley

Lemon Ginger Chicken with Coconut Cauli Rice & Pineapple Mango Salsa

Ingredients

4 servings

Lemon Ginger Chicken

5chicken thighs

cut into bite-sized pieces

1 Tbspfresh ginger

grated

0.25lemon

zest of

¼ cuplemon juice

1 tablespoonhoney

1 tablespoonsoy sauce

1 tablespoonolive oil

salt

pepper

Coconut Cauliflower Rice

8florets cauliflower

large, blitzed into rice

olive oil

4 tablespoonsfresh parsley

chopped

1 cupcanned coconut milk

salt

pepper

Pineapple Mango Salsa

½ cupcanned pineapple

diced

½ cupmango

diced

¼ cupred onion

diced

1 Tbsplime juice

Fresh coriander

chopped

salt

pepper

To garnish

cashew nuts

Roast

Instructions

Lemon Ginger Chicken

Step 1

In a bowl, whisk together the grated ginger, lemon zest, lemon juice, honey, soy sauce, and olive oil. Add the chicken pieces and marinate for at least 10 minutes.

Bowl

Whisk

Step 2

Pour the chicken and marinade into a hot fry pan and cook over medium-high heat until marinade has reduced to a sauce and chicken is cooked through.

Frying Pan

Spatula

Coconut Cauliflower Rice

Step 3

Heat olive oil in a separate fry pan and then add the cauliflower rice. Cook until the cauliflower starts to crisp up a bit but doesn't burn.

Frying Pan

Spatula

Pineapple Mango Salsa

Assemble the Dish

Step 7

Serve the cooked chicken over coconut rice, and topped with pineapple mango salsa and roast cashew nuts.