Recipe

Jerk chicken with cauliflower rice that hits different.

Kieran By Kieran
25 June 2026 · 1 min read
Prep 15 mins Cook 15 mins Serves 4 Medium
Jerk chicken breast served over coconut cauliflower rice, garnished with fresh coriander and lime wedges

0

Calories

0g

Protein

0g

Carbs

0g

Fat

Per serving (makes 4).

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All the smoke, the heat, the citrus brightness of a proper jerk, and it's on the table in thirty minutes. This one punches well above its effort level.

The marinade is the move here: nine spice-rack ingredients stirred together in a bowl, the chicken goes in, and while the cauliflower rice drinks up coconut milk you've got jerk-crusted chicken going golden in the next pan. Thirty-three grams of protein per serve, fifteen carbs, and a flavour profile that has no business being this good on a weeknight.

Overnight marinade if you've got the foresight. Fifteen minutes if you haven't. Both versions will impress.

Method

Make the marinade. Combine all marinade ingredients in a bowl or container. Add chicken breasts and turn to coat. Leave to marinate for 15 minutes, or overnight if you're organised.

Start the rice. Heat 1 tbsp. of coconut oil in a pan over medium-high heat. Add the onion and saute for 3 minutes, until softened.

Build the coconut rice. Add the garlic and cauliflower rice, cook for 2 minutes, then pour in the coconut milk. Cook for about 10 minutes, or until the milk is absorbed. Remove from heat and stir in the lime zest and juice. Season with salt and pepper.

Cook the chicken. Meanwhile, heat the remaining oil in another pan over medium heat and cook the chicken for 8-10 minutes until cooked through and browned. Serve alongside the cauliflower rice.

Finish and plate. Garnish the rice with chopped coriander and serve with lime wedges.

Chef's tips

  • Meal prep sorted. This keeps well, so make a full batch and split it into containers for the week.
  • Going overnight. If you marinate the chicken the night before, the flavour goes deeper and the cook time is the same.
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Kieran The chef

Kieran

Chef of 15 years, nutrition coach, and the one actually cooking your meals in Hawke's Bay. More about Kieran

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