Chicken Yakitori Skewers With Rainbow Cauliflower Rice

- Rating -

No ratings yet

- Servings -


- Course -

- Keyword -

- My Notes -

  • 6 Boneless Skinless Chicken Thigh - cubed
  • 0.5 cup Tamari - wheat free
  • 1 teaspoon Fresh Ginger - grated
  • 1 Cayenne Pepper - finely chopped
  • 1 tablespoon Coconut Oil
  • 2 cup Frozen Cauliflower Florets
  • 0.5 Red Pepper - finely diced
  • 0.5 Green Pepper - finely diced
  • 0.5 Yellow Pepper - finely diced
  • 2 tablespoon Coconut Aminos
  • 0.13 teaspoon Sea Salt
  • Marinate the chicken… place the chicken in a glass or ceramic dish and cover with the ½ cup tamari, ginger, and cayenne pepper. Marinate for 6 hours or overnight.
  • Once the chicken has marinated, thread the pieces onto metal or wooden skewers (if wooden, soak the skewers in water for 20 minutes first).
  • Cook the chicken… heat a grill pan or BBQ over a medium-high heat.
  • Place the skewers on the grill and cook until the chicken is cooked through, to an internal temperature of 165°F.
  • Make the rainbow cauliflower rice…place the cauliflower florets in a food processor and pulse until it resembles rice.
  • Heat the coconut oil in a large wok over high heat. Add the cauliflower, peppers, and 2 tablespoons of coconut aminos. Stir-fry for 1-2 minutes or until the cauliflower is cooked but still firm. Add a pinch of salt to taste.
  • Serve the skewers with a side of cauliflower rice.
Replace the coconut aminos with equal amounts of wheat free tamari if desired.
This meal contains cauliflower, which is a moderate to high FODMAP food. If you can tolerate it, please enjoy it! If you can't feel free to replace this with 1/2 cup cooked basmati rice per serving.


Cooking Classes

View All »