Herby Chicken & Roast Veggie Cauliflower Rice
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Herby Chicken & Roast Veggie Cauliflower Rice

Herby Chicken & Roast Veggie Cauliflower Rice

with Garlic Yoghurt

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.

Unfortunately, this week's leek was in short supply, so we've replaced it with onion. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Calorie Smart
Under 30g carbs
Dietitian Approved

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount



4 clove


1 packet

chicken breast strips

1 sachet

Garlic & Herb Seasoning

1 bag

cauliflower rice


Brown Onion

1 bag

baby spinach leaves

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)


Nutrition Values

Energy (kJ)1546 kJ
Fat13.3 g
of which saturates3.8 g
Carbohydrate23.4 g
of which sugars10.8 g
Dietary Fibre5.5 g
Protein40.6 g
Sodium657 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 220°C/200°C fan-forced. • Cut onion into wedges. Cut carrot into thick half-moons. • Place onion 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 half 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 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.

TIP: Chicken is cooked through when it's no longer pink inside.


• Add roasted veggies to the cauliflower rice, along with baby spinach, a pinch of salt and a drizzle of vinegar and olive oil. Season to taste.


• Divide roasted veggie cauliflower rice between bowls. Top with herby chicken and garlic yoghurt. Enjoy!