Meal Details
1. Marinated chicken-snap pea-cauliflower rice bowl
754cal, 79p, 31c, 29f (per meal)
1 2/3 package (10 oz) (473g)
3 1/3 head medium (5-6" dia.) (1960g)
13 1/3 tbsp (200mL)
1 tsp (5g)
1 tsp, ground (2g)
2 1/2 lbs (1120g)
5 tbsp (68g)
1 1/4 small (88g)
6 2/3 clove(s) (20g)
Recipe has been scaled from original by 1.67x. 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.