Sous Vide Coconut Lime Chicken with Cilantro Cauliflower Rice

• 1 lb boneless, skinless chicken breasts
• 1/2 cup full-fat coconut milk
• 2 tablespoons lime juice
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• to taste salt
• to taste black pepper
• 4 cups cauliflower florets
• 1/4 cup fresh cilantro
• 1 tablespoon olive oil

Instructions

1. 1

   Season chicken breasts with salt, black pepper, garlic powder, and ginger powder.

2. 2

   Place chicken breasts in a sous vide bag with coconut milk and lime juice. Seal the bag, ensuring all air is removed.

3. 3

   Set your Sous Vide water bath to 150°F (65°C) and immerse the sealed chicken bag. Cook for 1 hour and 30 minutes.

4. 4

   While chicken cooks, prepare the cauliflower rice. In a microwave-safe bowl, combine chopped cauliflower florets with olive oil, salt, and pepper.

5. 5

   Microwave on high for 5-7 minutes, or until tender-crisp. Stir halfway through.

6. 6

   Once cooked, carefully remove the cauliflower from the microwave and stir in the fresh cilantro.

7. 7

   Once chicken is done, carefully remove it from the sous vide bag. Slice or shred the chicken as desired.

8. 8

   Serve the coconut lime chicken over the cilantro cauliflower rice, drizzling with any remaining sauce from the sous vide bag.