Whole30 Hainan Chicken Rice
Elevate your Whole30 meal plan with this inspired take on a classic—Whole30 Hainan Chicken Rice! This wholesome recipe swaps out traditional rice for flavorful, low-carb cauliflower rice, infused with fragrant ginger and garlic for a satisfying base. A tender, poached whole chicken serves as the centerpiece, cooked gently in an aromatic broth of ginger, green onions, and salt to ensure maximum juiciness and flavor. Topped with fresh cilantro and paired with refreshing cucumber slices, this dish is as vibrant as it is delicious. Plus, the reserved broth doubles as a comforting side soup, rounding out the meal perfectly. Ready in just over an hour, this healthy, gluten-free, and paleo-friendly recipe delivers authentic flavors with a nutritious twist. Perfect for family dinners or meal prep days, it's a must-try for anyone seeking a Whole30-approved, Asian-inspired delight!
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Recipe Information
Ingredients
- 3 pounds Whole chicken
- 8 cups Water
- 2 tablespoons Salt
- 3 inches Ginger
- 6 stalks Green onions
- 1 large head Cauliflower
- 2 tablespoons Coconut oil
- 4 pieces Garlic cloves
- 1 medium Cucumber
- 0.5 cup Cilantro
- 1 piece Lime
Instructions
Begin by rinsing the whole chicken thoroughly under cold water, removing any excess fat, and patting it dry with paper towels.
In a large pot, bring 8 cups of water to a boil and add 2 tablespoons of salt, half of the ginger (sliced), and half of the green onions (lightly crushed).
Submerge the chicken completely in the boiling water and let it boil for 5 minutes. Skim any impurities that rise to the surface.
Reduce the heat to low, cover the pot, and let the chicken poach gently for 40-45 minutes, ensuring the internal temperature reaches 165°F (75°C).
While the chicken poaches, prepare the cauliflower rice by removing the florets from the head and processing them in a food processor until they resemble rice grains.
In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add the remaining ginger (finely minced) and 4 minced garlic cloves, sautéing until fragrant.
Add the processed cauliflower to the skillet, stirring to incorporate the ginger and garlic, and cook for 8-10 minutes until tender. Season with salt to taste.
Once the chicken is cooked, remove it from the pot and submerge it in an ice bath to stop the cooking and keep it juicy. Let it rest for 10 minutes before carving.
While the chicken is resting, strain the broth from the pot and reserve it for serving.
Slice the rested chicken and place it on a serving platter, accompanied by sliced cucumber and cauliflower rice.
Garnish the plate with fresh cilantro leaves and slices of lime for added freshness and flavor.
Serve the chicken with the cauliflower rice and ladle the reserved broth into small bowls as a side soup.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 15575 mg | 677% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 23.0 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3641 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
