Meal Details
1. Marinated chicken-snap pea-cauliflower rice bowl
905cal, 95p, 37c, 34f (per meal)
2 package (10 oz) (568g)
4 head medium (5-6" dia.) (2352g)
1 cup (240mL)
1 tsp (6g)
1 tsp, ground (2g)
3 lbs (1344g)
6 tbsp (82g)
1 1/2 small (105g)
8 clove(s) (24g)
Recipe has been scaled from original by 2x. 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.