Chicken with Cauliflower Rice and Salad with Yogurt Dressing

Ingredients

• Chicken Breast130 g
• Cauliflower1.5 cup (165 g)
• Lettuce1 cup (35 g)
• Carrot1/2 medium (30 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1 tablespoon (10 ml)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   In the meantime, cut the chicken into pieces, add salt and pepper, the remaining oil and, if you want, add paprika.

2. 2

   Step 2

   Heat a pan over medium heat. Once heated, add the chicken and cook each side for 2 over medium heat.

3. 3

   Step 3

   Cover and lower the heat to medium-low heat. Cook for 6-8 more minutes. If necessary, add some water or broth to prevent from drying.

4. 4

   Step 4

   For the cauliflower rice, cut into florets and grate to obtain the rice texture. You can also finely chop it instead of grating.

5. 5

   Step 5

   Heat a pan over medium heat. In the meantime, chop the garlic.

6. 6

   Step 6

   Once heated, pour the remaining oil with the cauliflower rice and garlic.

7. 7

   Step 7

   Add salt and pepper, mix, cover and cook for 5 minutes. If you want, you can add your favorite herbs.

8. 8

   Step 8

   Peel, grate the carrot and cut the lettuce for the salad. Then, mix the plain yogurt with mustard, lemon and add salt and pepper to taste.

9. 9

   Step 9

   Serve the chicken with the cauliflower rice and salad with yogurt dressing on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Cauliflower Rice and Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.