This recipe was adapted from one of our favorite recipes from What’s Gaby Cooking’s second cookbook. We lightened it up by using cauliflower rice instead of jasmine rice. Larb is typically ground meat flavored with herbs like basil and mint, chiles, fish sauce and lime juice. This dish is absolutely delicious and sure to be a staple for your family.

Chicken Larb Bowl with Cauliflower Coconut Rice

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Course Dinner

Servings 4 Servings

Cuisine Mediterranean, Mediterranean Diet

Diet Gluten Free

Ingredients

 

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Quick Pickles:

• 2 persian cucumbers thinly sliced
• ½ red onion thinly sliced
• 2 Tablespoons rice vinegar

Chicken

• 1 tablespoon avocado oil
• 5 ounces kale stems removed, roughly chopped
• 1 pound ground chicken breast
• 2 cloves garlic finely chopped
• 6 scallions while and light green parts, thinly sliced
• 3 tablespoons low sodium tamari or soy sauce
• 1-2 tablespoons sambal oelek red chili paste
• 1.5 tablespoons brown sugar

Cauliflower Coconut Rice

• 1 tablespoon avocado oil
• 20 oz frozen riced cauliflower
• ¼ cup light coconut milk
• Zest and juice of 1 lime
• 2 tablespoons sweetened coconut

Garnish:

• Fresh cilantro leaves fresh basil leaves, fresh mint leaves - chopped

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Instructions

 

For the Quick Pickles

• Toss the cucumbers, red onion and vinegar in a small bowl and set aside. 

For the Chicken:

• Heat the oil in a large heavy-bottomed skillet over medium-high heat. Add the kate and saute until wilted, around 3-4 minutes. Season with salt and set aside in a medium bowl. 
• Add the ground chicken to skillet and cook until no pink remains for about 8 minutes. 
• Add the garlic and scallions and cook for 1 minutes. Add the soy sauce, sambal oelek, and brown sugar and stir to combine. Return the cooked kale to the skillet and stir to combine. Season with salt and cook for a minute or two more and remove from heat. 

For the Cauliflower Coconut Rice

• Heat the oil in a large non-stick skillet over medium heat. Add the cauliflower rice and saute for about 5 minutes. 
• Add the light coconut milk and lime juice and continue to cook until rice is tender and milk is absorbed. Salt and pepper to taste.
• Once milk is absorbed, add the coconut and continue to cook for a minute more.
• Top with lime zest.
• To assemble bowls: Divide the rice among 4 bowls, followed by the chicken mixture, pickles and garnish with herbs.

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