Gluten Free Thai Peanut Sauce over Chicken with Mashed Cauliflower

Gluten Free Thai Peanut Sauce over Chicken with Cauliflower “Mashed Potatoes”

Serves 2 

Ingredients: 

Cauliflower Mashed Potatoes:

• 1 Head of Cauliflower
• 2 Cups Vegetable Broth
• 1 Tablespoon Fresh Thyme
• 3 Garlic Cloves
• 1 Teaspoon Oil

 

Baked Broccoli:

• 1 to 2 Heads of Broccoli
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• Salt and Pepper to Taste

 

BBQed Chicken:

• 2 Medium Chicken Breast

 

Thai Peanut Sauce:

• 1 Cup Raw Peanut Butter (no sugar added)
• 3 Tablespoons Coconut Amino Acid
• 2 Tablespoons Rice Vinegar
• 1 Teaspoon Fresh Minced Ginger
• 1 Garlic Clove
• 2 Fresh Thai Peppers

 

 

1.  Preheat oven to 375F
2. In a steamer over medium heat add 2 cups broth. Chop cauliflower into smaller 3 inch portions. Let steam for 10 to 15 minutes (save broth).
3. Chop 3 cloves of garlic and saute for 2 to 3 minutes with a drizzle of oil.
4. Add cauliflower to a blender with 1/4 cup of vegetable broth from steaming the cauliflower, sauted garlic, fresh thyme and salt and pepper to taste. Set aside.
5. Chop broccoli up to make small trees, add 1/4 cup vegetable broth, garlic powder, onion powder, and salt and pepper to taste. Bake for 25 to 30 minutes on a cookie sheet with lips..
6. In a small bowl add all of the thai peanut sauce ingredients together and mix well. Add a teaspoon of water in at a time until it becomes  nice and creamy.
7. Over medium heat on a bbq, bbq the chicken breast flipping every 10 minutes. BBQ for 20 to 25 minutes until chicken is cooked all the way through.
8. Add cauliflower mashed potatoes, broccoli, and chicken to the plate; add peanut sauce on top of chicken and enjoy!