From the February/March 2018 issue
Serves 4-6


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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