Carrot Cauliflower Rice Bowl with Orange, Ginger & Chicken Breast - Innit

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breasts 4

Spices

  • Kosher Salt 2 1/2 teaspoons

  • Black Pepper 3 pinches

Produce

  • Chives 2 tablespoons

  • Cauliflower 1 head

  • Ginger Root 2 teaspoons

  • Carrots 4

  • Navel Orange 1

  • Fresh Garden Thyme 2 sprigs

  • Garlic Clove 2 cloves

Pantry

  • Olive Oil 1/3 cup

Canned/Bottled Goods

  • Vegetable Stock 1/2 cup

Preparation

  1. 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.

    • 1 head, chopped Cauliflower
    • 2 cloves, peeled Garlic Clove
    • 2 tablespoons Olive Oil
    • 2 sprigs Fresh Garden Thyme
    • 1/2 teaspoon Kosher Salt
    • 1 pinch Black Pepper
  2. Sear Chicken

    Set pan over high heat for 2 minutes. Add olive oil & sliced chicken. Cook for 6 minutes until golden brown, seasoning halfway through.

    • 4, sliced Boneless Skinless Chicken Breasts
    • 2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 pinch Black Pepper
  3. Chop Veggies

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & carrots to pan; cook for 3 minutes.

    • 4, sliced into circles Carrots
    • 1, zested Navel Orange
    • 2 teaspoons, peeled, grated Ginger Root
    • 2 tablespoons, chopped finely Chives
    • 2 tablespoons Olive Oil
  4. Cook Carrots

    Add ginger, orange zest/juice, veg stock to carrots. Cover & cook for 5 minutes. Season & top with chives. Turn off heat.

    • 1, juiced Navel Orange
    • 1 teaspoon Kosher Salt
    • 1 pinch Black Pepper
    • 2 teaspoons, peeled, grated Ginger Root
    • 2 tablespoons, chopped finely Chives
    • 1/2 cup Vegetable Stock
  5. Combine Chicken and Carrots

    Give it a stir. Serve over Cauliflower Rice. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 520 kcal  
Total Fat 21.0 g 27%
Total Saturated Fat 4.0 g 20%
Unsaturated Fat 17 g  
Cholesterol 170 mg 56%
Sodium 1690 mg 70%
Total Carbohydrate 20 g 7%
Fiber Total Dietary 6 g 21%
Sugars Total 10 g  
Excellent Source: Protein 56 g 113%
Excellent Source: Vitamin C 96 mg 110%
Calcium Ca 90 mg 6%
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By Innit Culinary Team