From the February/March 2018 issue
For the chicken:
- 2 pounds boneless skinless chicken thighs
- 2 TBSP honey
- 2 TBSP coconut aminos
- 2 TBSP fresh lime juice
- 3 garlic cloves, minced or finely grated
- 1/2 tsp sea salt
- 1/8 tsp cayenne pepper
For the cauliflower rice:
- 1 TBSP extra-virgin olive oil or coconut oil
- 2 heads cauliflower, cored and grated on the large holes of a box grater (or with the shredding blade of a food processor)
- 1/2 medium yellow onion, finely chopped
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