Baked Coconut Chicken with Cauliflower Fried Rice

After many weekends of escaping to the mountains to ski and enjoy all this lovely snow we have in New England, I finally had a weekend free to spend in the kitchen creating a healthy version of a classic take out food.

My Baked Coconut Chicken with Cauliflower Fried Rice is inspired by my husbands love for Chinese Food. Although delicious, fried rice can be salty and high in calories and fat. For a healthy version, I cut down on the calories and bumped up the nutrients just by switching the rice for cauliflower and used lower sodium soy sauce and less oil to reduce the salt and fat. These simple changes cut down the calories from carbohydrates and fat by over half! A typical 1 cup serving of fried rice is about 230 calories while my version is only 100 calories a serving (not including the chicken).

Cauliflower is definitely a popular food these days because of its nutrient content and versatility in the kitchen. Cauliflower is packed with fiber and antioxidants and is low in calories and carbohydrates, working great as a substitute for rice, potatoes and even pizza crust! After making cauliflower rice I am addicted and so is my hubby!

As a pairing for the cauliflower rice I added baked coconut chicken. I used corn flakes instead of breadcrumbs to give the chicken the crunch and crispy texture of fried chicken without all the added fat. The coconut adds to the texture as well as give this dish a tropical feel and taste.  Considering how juicy and moist the chicken came out, I think it will be making a frequent appearance in my house!

   





This recipe is great because you can use just about any vegetables you have left over in the fridge or freezer. The only time consuming part is preparing the cauliflower and chicken, so if you are able to do some of the prep the night before you will save yourself some valuable time putting it all together.

Baked Coconut Chicken with Cauliflower Fried Rice

Servings: 4 

Ingredients

Chicken

• 2 chicken breasts 
• 1/2 cup crushed corn flakes
• 1/4 cup shredded coconut
• 1/2 teaspoon salt
• 1 egg

Cauliflower Rice

• 1 head cauliflower
• 1 tablespoon coconut oil
• 1 tablespoon sesame oil 
• ½ onion, diced
• 1 garlic clove, minced
• 1 cup snap peas
• ½ cup bean spouts
• 1 cup frozen mix vegetables
• 3 tablespoons reduced sodium soy sauce
• 2 eggs
• scallions, for garnish 

Sauce

• 1/3 cup light coconut milk 
• 1 tablespoon honey
• 1 tablespoon reduced sodium soy sauce 
• 1/8 teaspoon crushed red pepper flakes (optional for a bit of heat)

Instructions
1. Preheat oven to 350 degrees
2. For chicken: Mix corn flakes, shredded coconut, and salt. Set aside in a bowl. Add egg to another bowl and whisk. Filet chicken (cut in half lengthwise). Cut chicken into small chunks, and thin slightly with meat tenderizer (optional). Dip each piece of chicken into egg then cornflake mixture. Place coated chicken on a cookie sheet then bake in oven for 15-20 minutes.
3. For Cauliflower Rice: While chicken is cooking prepare cauliflower rice. First remove stems from cauliflower, then in batches process florets in food processor. In a large skillet or wok, over medium heat add coconut oil and sesame then add onion, garlic and cauliflower and cook for 5-8 minutes. Then add in snap peas, bean sprouts and frozen mix vegetables and cook for another 5-8 minutes. Add in soy sauce and mix to combine. Make a well in the middle of your rice and add the eggs. Scramble eggs until cooked, then stir eggs into rice.
4. For Sauce: Mix ingredients in a small bowl then add into another saute pan to heat. Add in cooked chicken and coat with sauce.  

5. Serve chicken over cauliflower rice and top with scallions as a garnish.



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Gluten Free, Is It for You?

          Gluten free diets have become a recent diet trend among celebrities and people alike. With the increasing popularity and availability of gluten free foods I have gotten a lot of questions about the diet like " Should I be following a gluten free diet?" and "Are gluten free foods healthier?".  The answer to both if these questions is not necessarily and here is why....
          People who should be following a gluten free diet have been diagnosed with Celiac disease or have a gluten sensitivity. Celiac disease is an autoimmune condition in which you have an immune reaction to gluten, a protein found in food products containing wheat, barley and rye. This immune reaction causes damage to the lining of the small intestines preventing the absorption of essential nutrients which could lead to malnutrition and vitamin and mineral deficiencies. Symptoms usually include abdominal cramping, bloating, diarrhea, unexplained weight loss, and anemia. If you have any of these symptoms, I recommend seeing your primary care physician for further evaluation. Diagnosing Celiac disease includes a series of lab tests and possibly a biopsy of the intestines. If diagnosed, treatment includes strict lifelong adherence to a gluten free diet. People who have suffered symptoms related to Celiac disease often see immediate relief after starting on a gluten free diet. 
           Gluten free grains like rice, potatoes, corn, quinoa, sorghum, buckwheat, and amaranth are just as healthy as gluten containing grains, if incorporated into a well balanced diet. So, if you don't have an intolerance, there is no health benefit from restricting gluten from your diet. 
     The take home message is, if you have Celiac disease or a gluten sensitivity following a gluten free diet is necessary for health, but if not you should be following a well balanced diet containing gluten and non-gluten containing grains!

For more information on Celiac Disease and Gluten Free Diet please visit www.celiac.org

       For those of you who have to follow a gluten free diet, check out this recipe for delicious gluten-free chocolate chip cookies!

Gluten-Free Whole Grain

Chocolate Chip Cookie Recipe

Ingredients:

·         1 ½ cups Pamela’s Gluten Free Baking and Pancake Mix

·         1/2 cup room temperature unsalted butter

·         ½ cup brown sugar

·         1 large egg

·         1 teaspoon vanilla extract

·         1 1/2 cups semi-sweet chocolate chips

Preparation:

      1.    Preheat oven to 350 degrees F

      2.    Line 2 large un-greased baking sheets with parchment paper.

      3.    Place room temperature butter, brown sugar in mixing bowl. Beat on high until the mixture is light and fluffy. Add egg and vanilla and beat until combined.

      4.    Add the gluten-free flour mixture to the butter mixture and beat on low until combined.

5.    Add chocolate chips and beat just until blended.

6.    Use a 1 tablespoon cookie scoop or tablespoon to drop cookie dough on prepared baking sheets. Space cookies 1 1/2-inches apart. Bake in preheated oven for 8 to 10 minutes.