Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breasts 4

Spices

  • Crushed Red Peppers 1 pinch

  • Kosher Salt 1/2 tsp

Produce

  • Garlic Cloves 8

  • Sweet Potato 1

  • Scallions 2

  • Ginger 1 tsp

  • Fresh White Cauliflower 1 head

  • Garden Fresh Thyme 2 sprigs

Pantry

  • Black Pepper 2 pinches

  • Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Sesame Seed Oil 3 Tbsp

  • Honey 2 Tbsp

  • Soy Sauce 2 Tbsp

  • Low Sodium Chicken Broth 1/2 cup

  • Vegetable Broth 1/4 cup

Preparation

  1. Cook Chicken

    Prepare ingredients. Set pan over high heat for 1 minute. Add 2 tsp sesame oil & chicken. Cook for 3 to 4 min per side or until chicken is browned & cooked through. Remove from pan. Reduce heat to medium; add garlic & cook until fragrant, 30 seconds. Add remaining ingredients; bring to a boil, allowing sauce to thicken, about 1 minute. Add chicken back in, coat with sauce.

    • 2 Tbsp , divided Sesame Seed Oil
    • 4 , cut into 1-inch chunks Boneless Skinless Chicken Breasts
    • 4 , minced Garlic Cloves
    • 2 Tbsp Honey
    • 2 Tbsp Soy Sauce
    • 1/2 cup Low Sodium Chicken Broth
    • 1 pinch Crushed Red Peppers
    • to taste Kosher Salt
  2. Cauliflower Rice Creation

    Prepare ingredients. Add cauliflower to a food processor. Chop/Pulse until it resembles rice. Set pan to high heat for 2 minutes. Add oil, cauliflower rice, salt, pepper, thyme & garlic. Stir & cook for 4 minutes. Discard garlic & thyme. Note: Alternatively, you can prepare the Cauliflower Rice using 16 ounces of store-purchased riced cauliflower. Skip the first two instructions and proceed to cooking.

    • 1 head , chopped Fresh White Cauliflower
    • 2 , peeled Garlic Cloves
    • 2 Tbsp Olive Oil
    • 2 sprigs Garden Fresh Thyme
    • 1/2 tsp Kosher Salt
    • 1 pinch Black Pepper
  3. Sauté Sweet Potato

    Prepare ingredients. Set pan over medium heat for 1 minute. Add oil & sweet potatoes. Cook & stir until they start to soften, 8-10 minutes. Add broth, green onions, ginger, & garlic. Cook until the broth evaporates & potatoes are tender & browned - about 10 minutes. Season.

    • 1 Tbsp Sesame Seed Oil
    • 1 , peeled and cut into 1-inch dice Sweet Potato
    • 1/4 cup Vegetable Broth
    • 2 , thinly sliced Scallions
    • 1 tsp , minced Ginger
    • 2 , minced Garlic Cloves
    • 1 pinch Kosher Salt
    • 1 pinch Black Pepper
  4. Serve and Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 540 kcal  
Total Fat 21 g 27%
Total Saturated Fat 4 g 19%
Unsaturated Fat 17 g  
Cholesterol 170 mg 56%
Sodium 1090 mg 50%
Total Carbohydrate 25 g 9%
Fiber Total Dietary 4 g 15%
Sugars Total 13 g  
Excellent Source: Protein 56 g 113%
Excellent Source: Vitamin C 73 mg 80%
Calcium Ca 73 mg 6%
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By Innit Culinary Team