top of page

Chicken Satay and Coconut Cauliflower Rice


8 oz boneless skinless chicken breast, cut into thin strips

2 cups of riced cauliflower

1 tbsp of coconut Divinci sugar-free syrup (optional)


1 tbsp of Braggs soy amino's

1 tbsp of fresh lime juice

1 garlic clove minced

1 tbsp of IP maple syrup

1/2 tsp of ground coriander

1/2 tsp of curry powder

1/2 tsp of cumin

Peanut sauce:

1 tbsp of Walden Farms peanut butter

1 tbsp of IP maple syrup

1 tbsp of Braggs soy amino's

1 tbsp of lime juice

2 tsp of grapeseed oil

1 garlic clove minced

Pinch of cayenne

Combine marinade ingredients and toss with chicken breast. Marinade for 4 to 24 hours. Combine ingredients for peanut sauce. Set that aside. When ready to cook chicken, discard marinade and pan fry, bake or broil chicken breast. When tender, pour the peanut sauce over the chicken. Serve over a warm bed of cauliflower rice. For coconut cauliflower rice, simply add 1 tbsp of coconut Divinci to riced cauliflower. Heat through.

Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at:

315 views0 comments

Recent Posts

See All


bottom of page