Servings: 4

RICE: subheading: RICE:
1 large head cauliflower 1 large head cauliflower
1 tablespoon coconut oil 1 tablespoon coconut oil
1 teaspoon salt 1 teaspoon salt
1/4 cup cilantro leaves ¼ cup cilantro leaves
STIR-FRY: subheading: STIR-FRY:
4 boneless, skinless chicken breasts (about 1½ pounds) 4 boneless, skinless chicken breasts (about 1½ pounds)
1 teaspoon salt 1 teaspoon salt
1/4 teaspoon ground black pepper ¼ teaspoon ground black pepper
2 teaspoons arrowroot powder 2 teaspoons arrowroot powder
1/2 medium yellow onion ½ medium yellow onion
1 red bell pepper 1 red bell pepper
2 ripe mangoes 2 ripe mangoes
1 medium jalapeño pepper 1 medium jalapeño pepper
1 tablespoon coconut oil 1 tablespoon coconut oil
SAUCE: subheading: SAUCE:
3 tablespoons mango juice, orange juice, or water 3 tablespoons mango juice, orange juice, or water
1 tablespoon tomato paste 1 tablespoon tomato paste
2 tablespoons coconut aminos 2 tablespoons coconut aminos
1 tablespoon chili sauce (sambal oelek or sriracha) 1 tablespoon chili sauce (sambal oelek or sriracha)
1 teaspoon honey (omit for Whole3O) 1 teaspoon honey (omit for Whole3O)
1/2 teaspoon cider vinegar ½ teaspoon cider vinegar
1/4 teaspoon salt ¼ teaspoon salt

Make the rice. Break the cauliflower into forets, removing the stems. Place the forets in the food processor bowl and pulse until the cauliflower looks like rice, about 10 pulses.
Place the coconut oil in a medium saucepan and heat over medium-high heat for 2 min utes. Add the cauliflower and salt, toss with a rubber spatula until the rice is coated with the oil, then cover the pot and reduce the heat to low. Meanwhile...
Prep the chicken. Pound the chicken to ½-inch thick ness between two pieces of plastic wrap with the
smooth side of the meat hammer, then cut it crosswise into ‘/2-inch-wide strips.
Place the chicken in a bowl and toss with the salt, pepper, and arrowroot powder.
Prep the veggies. Cut the onion and bell pepper into thin slices. Peel the mangoes and cut them into /2-inch chunks; if you do this over a bowl, you can use the mango juice in the sauce. Slice the jalapeño into rings.
Make the sauce. Place all the sauce ingredients in a pint-size Mason jar and shake it like you mean it.
Cook the chicken. Warm the coconut oil in a large, non- stick skillet over medium-high heat, 2 to 3 minutes. Add the chicken and toss to coat it in the oil, then let it cook undisturbed for 2 to 3 minutes.
While it cooks, wash the bowl you used for the chicken; you’re going to need it again. Flip the chicken and stir-fry until it’s golden and almost cooked through, about 5 to 6 minutes. Transfer the chicken to the bowl.
Stir-fry! Place the onion, bell pepper, jalapeño, and mango in the skillet and stir-fry until the veggies are
crisp-tender, 2 to 3 minutes.
Return the chicken to the skillet and stir to combine. Add the sauce and stir-fry
until thickened and bubbly, 1 to 2 minutes. Remove the lid from the cauliflower rice and mix in the cilantro
leaves.
To serve, divide the cauliflower rice among individual serving plates and top with the stir-fry.