Grilled Chicken with Cauliflower Rice and Peas

Ingredients

• Chicken Breast150 g
• Cauliflower1.5 cup (165 g)
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Garlic1/2 clove (2 g)
• Turmeric1/2 teaspoon (1 g)
• Scallion3 tablespoon (15 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Place the peas in a pot with boiling water, boil for 6 minutes and drain. Meanwhile, peel and grate the carrot and chop the garlic.

2. 2

   Step 2

   Heat half of the oil in a pan over medium heat.

3. 3

   Step 3

   Once heated, add the carrot together with the garlic and a pinch of salt. Stir-fry for 5 minutes and stir occasionally.

4. 4

   Step 4

   Meanwhile, chop the cauliflower or grind it with a food processor for a few seconds.

5. 5

   Step 5

   Add the cauliflower to the pan together with the vegetables. Season with turmeric or curry, salt and pepper to taste.

6. 6

   Step 6

   Cover and cook for 3-4 minutes. Remove from heat and add the chopped scallion. Set aside.

7. 7

   Step 7

   At the same time, heat the remaining oil in a pan over medium-high heat. Add salt and pepper to the chicken.

8. 8

   Step 8

   Once heated, add the chicken and cook for 4-6 minutes per side. Once done, remove and set aside.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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