Step 1

Heat the oven to 350 degrees.

Step 2

Arrange chicken in a baking dish and drizzle the oil evenly over all of it. Sprinkle on the ground ginger and then enough fine sea salt to evenly coat each breast.

Step 3

Bake for about 30 minutes, or until a probe or instant thermometer reads 165 degrees. If the breasts are different sizes, the smaller ones may cook faster than the bigger ones.

Step 4

Remove from the oven and let cool for 5 minutes. Slice into bite-sized pieces.

Step 5

While the chicken is baking, whisk all the sauce ingredients together. You can do this by hand but I prefer using a mini food processor or stick blender so the pepper flakes are minced and blended into the sauce as opposed to big whole flakes that can stick in your throat. Taste for seasoning and add more salt if necessary.

Step 6

Halve the cauliflower and slice out and discard the core (you can save the leaves for another use). Cut into florets. You can rice them in batches in your food processor, pulsing until they're the size of grains of rice, or you can use the large holes on a box grater.

Step 7

Pour all the cauliflower rice into a large, microwave-safe bowl. Cover with plastic wrap and nuke for 5 minutes (you do not need to add water). Mix everything with a fork and taste to see if it's done to your liking. If it's still too hard, re-cover with plastic wrap and nuke for another 3 minutes. Once it's ready, season generously with fine sea salt and mix thoroughly.

Step 8

Cut the heads of broccoli into bite-sized florets. Trim off the bottom of the stalk and then trim off the outer layer of the stem and discard the trimmings. Slice the stalk into thin slices.

Step 9

Add the florets and stalk slices to a microwave-safe bowl and add about 1/2" water. Cover with plastic wrap and nuke for 3 minutes. Taste to see if it's done to your liking. If not, re-cover with the plastic wrap and nuke for another 2 minutes. Once it's ready, drain and season generously with the fine sea salt and toss to coat the florets evenly.

Step 10

Simply plate up the chicken, broccoli and cauliflower rice and drizzle, smother or drench (depending on your preferred amount) with the peanut sauce!