Meal Details
1. Marinated chicken-snap pea-cauliflower rice bowl
603cal, 63p, 25c, 23f (per meal)
1 1/3 package (10 oz) (379g)
2 2/3 head medium (5-6" dia.) (1568g)
2/3 cup (160mL)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
2 lbs (896g)
4 tbsp (54g)
1 small (70g)
5 1/3 clove(s) (16g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Marinate the chicken: put chicken in a large ziplock bag with marinade. Squish to fully coat chicken. Place in fridge for at least an hour or up to overnight.
2
Prepare the rice:
3
Remove leaves and stem from cauliflower. Grate the head so that it resembles rice.
4
Add half of the coconut oil to a skillet over medium-high heat. Add in diced onion and garlic for a couple of minutes until softened.
5
Add in grated cauliflower, salt, and pepper; stir. Cook for a couple minutes until it's heated through. Set aside.
6
Prepare the chicken:
7
Heat the second half of the oil in a large skillet over medium-high heat.
8
Add the chicken to the pan and cook for 7-10 minutes, or until done, stirring occasionally.
9
Prepare the snap peas according to its package.
10
Bring the chicken, snap peas, and rice together; stir (or keep it all separate- whichever you prefer!) Serve.