Bon Bon Chicken Gone Paleo - Paleo on a Budget

Ingredients:
• 2 Boneless Skinless Chicken Breast { I made it for two people, so I’d do a breast / person and adjust everything else accordingly! }
• Cucumber
• 2 Gigantic tablespoons Smooth Almond Butter { I used a kitchen spoon… and they were HUGE!}
• Between 1/2 – 1 Cup of Chicken Stock
• 1/2 an Onion {yellow}
• Red Pepper Flakes
• Paprika
• Salt + Pepper
• 1/2 a head’s worth of Cauliflower Rice
• Ghee {and/or coconut oil}




How to:
• Slice up your onion into thin-ish strips and toss it in a pan with some ghee and caramelize them {remember low & slow guys!}
• While your onions are happy in ghee, cut your chicken into strips… whatever size you like.. I did kinda thin ones because that’s how it was made at the Chinese Food Place.
• Toss your chicken in a skillet that has some ghee in it, let your chicken start to brown.
• While your ghee is browning start to peel & Chop your cucumber… Cut them into really thin match sticks { I cut it half  first, then did the match-stick thing}. I didn’t use the inside seeds of the cucumber, it’s a bit to soft for this dish, so it was sliced out. If you like that portion of the cucumber by all means add it in! Set aside your cucumbers.
• Probably about now {or maybe earlier}, you’ll want to flip your chicken over… and let it go to town on the other side {remember to stir your onions a bit!}
• Start rocking and rolling on your Cauliflower rice { Cut into florets, toss in food processor, give it a whirl so it looks like rice, dump in bowl, cover with plastic wrap, microwave for 3.5-5 Minutes {depending on how much you use}. Take out of microwave, add ghee, salt & pepper to taste!}
• When your chicken is done, add two heaping {at least} tablespoons of almond butter. Start to mix it as best you can. Slowly start to add some chicken stock in. I had filled up a mug about 1/2 way and would pour in some, stir, pour in some stir, until you get the sauce to be loose-ish. This part is total preference, if you like a “saucey” sauce then add a ton of stock, if you like pretty thick, don’t add so much in….. When the sauce is where you want it, add in a dash of paprika, pinch of salt, pepper and crushed red pepper flakes to taste… I used ohh I want to say 3-4 teaspoons of it.
• Your onions should be done, so add those into the sauce + chicken. If this starts to mess with how loose / firm the sauce is adjust it with more stalk or almond butter.
• Then turn off the heat. Let it sit a minute while you divide up the cauliflower rice.
• At the last possible minute … as in right before you put it on your cauliflower rice, add in your cucumbers and give it a quick toss. {You want the cold – warm, crunchy – soft  texture balance}.
•Put it on your Cauliflower rice, and you’re done!