Coconut Chicken with Peach Salsa

So our air conditioner blew up. In South Florida and in August. I think that I am offically cursed with AC issues. This seems to happen shortly after every move and I have to admit I was actually just waiting for it to happen...but was hoping it would happen in October when the heat index was not 110 degrees. We got our air back and in the process I totally lost my appetite. All I wanted was cold salad and fruit. Nothing really exciting to report on a blog ;)

Since my yearning for food is finally back I was lurred by some amazing smelling peaches at the grocery store. Rather than just gobble them up I made a salsa and this dish was created. Enjoy!

Coconut Chicken with Peach Salsa over Cauliflower "rice"

Coconut Chicken-
4 medium sized organic chicken breasts
1/2 cup shredded unsweetended coconut
2 tsp coconut oil
salt and pepper

In a hot saute pan heat coconut oil and add chicken breasts. Cook until cooked thru about 8-10 minutes. you want a nice golden brown. Top with coconut and press the coconut down onto one side of the chicken. Pop under the broiler for about a minute..DO NOT take your eyes off the chicken. It can go from perfect to burnt in a matter of seconds. Season with salt and pepper. Set aside.

Peach Salsa
3 large ripe peaches - peeled and cut into 1/2 inch cubes
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1 fresh lime - squeezed
pepper

Combine all of the above and season to taste. This is such a versatile side and you could enjoy this as a snack alone or with seafood. Yumm!

Cauliflower Rice
1 large head of cauliflower - cut into large chunks
2 TBS coconut oil

In a food processor with the shredder blade feed the cauliflower thru the tube. The cauliflower will look like "rice". Heat a large saute pan and add coconut oil. Add cauliflower and saute for about 3-5 minutes. You don't want it mushy. It will have a slight opaque look when cooked the perfect length.

Layer on your plate - rice, chicken and then salsa!

Peach Salsa