Pina Colada Chicken W/ Calypso Confetti Cauliflower (Paleo)

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   ["Heat coconut oil in a large skillet over medium-high heat.", "When hot, add chicken and saute until no longer pink (about 8-10 minutes).", "Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan.", "Heat over medium while you make the rest of the meal.", "Stir occasionally and if it starts bubbling, turn back the heat to Medium-Low.", "Dice the peppers and onion to a 1/4-inch; try to make them all the same size so they cook evenly.", "Shred the carrot with a grater or peeler.", "Remove stems from cauliflower and process through the ""grate"" disk on a food processor a handful at a time.", "You can also grate the cauliflower with a handheld veggie grater, but this takes significantly longer and the time is not included in the prep.", "Heat 1 tsp coconut oil in a large saute pan over Medium-High heat.", "Add peppers, onions and carrots.", "Saute until tender and starting to brown (about 7 minutes).", "Add 2 more tsp coconut oil and the cauliflower to the veggie skillet.", "Saute and stir occasionally until cauliflower is cooked and beginning to brown (about 5 minutes).", "Stir in the chicken and keep on heat until it has reheated.", "Divide the chicken/veggie mixture evenly between 2 plates.", "Top with sauce that has been simmering on the stove.", "You can also top this with chopped avocado pieces or toasted sesame or sunflower seeds when serving."]

* Per serving · 4 servings · Values may vary.