Middle Eastern Chicken & Cauliflower Rice
with Roasted Veggies & Garlic Mayo
Ingredients
2
Garlic
1 packet
Cauli-Broccoli Rice
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1
Red Onion
1
White Turnip
1
Beetroot
1 sachet
Middle Eastern Seasoning
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut white turnip into bite-sized chunks. Cut beetroot into small chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Combine chicken with spice blend as above.
Custom Recipe: Heat frying pan as above. Cook chicken until cooked through, 3-5 minutes each side. Remove pan from heat, then add the honey and turn chicken to coat. Transfer to a plate and cover to keep warm.
• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Add cauliflower rice and cook until softened, 2-4 minutes. Season with the salt.
• When roasted veggies are done, transfer to the pan with cauliflower rice. • Add baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste and stir to combine.
• Slice Middle Eastern honey pork. • Divide cauliflower rice and roasted veggies between bowls. Top with pork. • Dollop over garlic mayo to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers found this dish tasty and delicious, especially as a low-carb option.
- Ease of prep: Several reviewers appreciated the cauliflower rice as a healthier alternative to traditional rice.
- Suggestions: Consider adding roasted pumpkin to enhance the flavour and variety of vegetables in the dish.
