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+ servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Passive Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 2 PERSONS


  • 2 tbsp olive oil
  • 2 breast chicken
  • 1 thumb grated ginger
  • 2 fingers fresh turmeric
  • 1 tbsp coconut aminos
  • 2 lemons juiced
  • 1 head cauliflower
  • 2 tbsp pomegranate seeds
  • 1 handful coriander leaves
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper


  • Make a marinade by placing the ginger, turmeric (if using ground turmeric instead of fresh then use 1 tsp), 1 tbsp of olive oil, and the juice of one lemon as well as the coconut aminos (you can use soya sauce instead) in a bowl and mix together
  • Cut the chicken breasts into chunks and place in the marinade and give them a good stir so that all the chunks are coated with the marinade. Set aside for one hour.
  • Place the cauliflower florets in a food processor and pulse a few times so that you have a rice like consistency.
  • Warm half the olive oil in a pan and add the cauliflower florets and heat through for a few minutes. You may need to add some water/stock to loosen it - no more than a couple of tbsp. Set aside to take down to room temperature.
  • Mix the room temperature cauliflower rice with the pomegranate and chopped coriander, and stir in the juice of one lemon. Season with salt and pepper and set aside
  • string the marinated chicken pieces through skewers and cook on a barbeque grill or in an oven grill for about 20 minutes turning half way to ensure even cooking.
  • Serve with the Cauliflower rice. YUM!