Herby Chicken & Cauliflower Rice
with Roast Veggies & Garlic Yoghurt- Milk
Can there be any more flavour in this bowl? It already has a bunch of veggies, herbs for a surprise of freshness and a cauliflower rice to hold up those juicy chicken strips. We think there’s definitely enough flavour to satisfy everyone. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
garlic
1 bag
baby spinach leaves
1 packet
chicken breast strips
1 sachet
Garlic & Herb Seasoning
1 packet
cauliflower rice
1 bag
herbs
1
leek
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thickly slice leek. Cut carrot into thick half-moons. • Place leek and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Roughly chop baby spinach leaves. • In a medium bowl, combine chicken breast strips, garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• When the veggies have 10 minutes cook time remaining, return the frying pan to high heat with a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes. • Add remaining garlic and cook, stirring, until fragrant, 1 minute. Season, then transfer to a large bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side.
• Add roasted veggies, baby spinach, a pinch of salt and a drizzle of red wine vinegar and olive oil to the cauliflower rice. Season to taste.
• Divide roast veggie cauliflower rice between bowls. Top with herby beef and garlic yoghurt. Tear over herbs to serve. Enjoy!
