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Chicken, Dinner, Quick & Easy, Gluten-Free
Course Dinner
Servings 4 Servings
Cuisine Mediterranean, Mediterranean Diet
Diet Gluten Free


Quick Pickles:

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


  • 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


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


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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