Seared Chicken & Veggie Cauliflower Rice
with Creamy Garlic Sauce
Pop some colourful veg in the oven, whip up a simple yet tasty sauce, sear some chicken thighs with our garlic and herb seasoning and you'll have a delight of a dinner. We've swapped rice with our fluffy, pre-prepped cauli rice to keep the flavour up and the carbs down.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
chicken thigh
2 clove
garlic
1
carrot
1
zucchini
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 packet
cauliflower rice
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Season both sides of the chicken thigh. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes. • Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, finely chop garlic. Grate carrot and zucchini. • Heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Add 1/2 the garlic and cook until fragrant, 1 minute. • Add light cooking cream and garlic & herb seasoning and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.
• Wipe out frying pan. Return frying pan to high heat with a drizzle of olive oil and the butter. • Cook remaining garlic until fragrant, 1 minute. Add carrot and zucchini and cook, stirring, until softened, 3-4 minutes. • Add cauliflower rice and cook, stirring, until softened, 2-4 minutes. • Add baby spinach leaves and remaining garlic and cook until just wilted, 1 minute. Season to taste.
• Slice chicken. • Stir the chicken resting juices into the saucepan with the sauce. • Divide veggie loaded cauliflower rice and seared chicken between bowls. Top with creamy garlic sauce. • Sprinkle over flaked almonds to serve. Enjoy!