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1
In a large container or gallon-sized plastic bag, whisk together the chicken marinade ingredients.
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2
Add the boneless skinless chicken breasts, seal the bag or container making sure its airtight, and let it marinate in the refrigerator for 4 to 8 hours.
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3
Heat a lightly oiled grill pan or prepared outdoor grill over medium heat.
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4
Once hot remove the chicken from the marinade and put it on the grill.
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5
Grill the marinated chicken for 5-6 minutes on each side, or until no longer pink and juices run clear.
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6
Remove it from the grill onto a platter.
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7
Let it rest, covered loosely with foil or a second plate until ready to slice and serve.
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8
To prepare the cauliflower rice begin by trimming away any leaves and tough stems from the head of cauliflower.
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9
Set up your steamer.
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10
Cut the cauliflower into several large chunks.
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11
Steam the cauliflower until just beginning to soften, about 5 minutes.
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12
You dont want to let it get mushy, or your rice will not be fluffy.
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13
Once the cauliflower has steamed, place it in a strainer and allow it to drain and cool for about 10 minutes.
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14
Then put it into the bowl of a large food processor and process until small grains form.
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15
Season with salt and pepper, if desired.
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16
Heat the coconut oil in a large skillet over medium heat.
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17
Add the green curry paste and stir, cooking just until fragrant, about 1-2 minutes.
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18
Whisk in the coconut milk, salt, and black pepper.
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19
Add the diced zucchini, bell pepper, and carrots and stir to combine.
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20
Let it simmer gently over medium heat, stirring occasionally, for 5 to 7 minutes or until vegetables are tender-crisp.
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21
Just before serving, mix in the lime juice and fresh basil.
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22
Serve curry over cauliflower rice and top with sliced chicken breast.
