October 12, 2023

Cauliflower Rice with Lime & Chilli Chicken

INGREDIENTS

  • 500g Birds Eye Cauliflower Veggie Rice
  • 1 Lebanese cucumber, peeled into ribbons
  • 1 carrot, peeled, cut into matchsticks
  • 1 small red onion, thinly sliced
  • 120g pkt 4 Leaf Salad
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1 long red chilli, thinly sliced
  • 2 tbsp roasted peanuts, coarsely chopped
  • 1/4 cup (60ml) lime and chilli dressing
  • Lime wedges, to serve
  • 12 chicken tenderloins
  • 1/4 cup (60ml) lime and chilli dressing


METHOD


Step 1

To make the lime and chilli chicken, place the chicken and dressing in a glass or ceramic dish. Toss to combine. Cover with plastic wrap and set aside for 15 mins to develop the flavours.

Step 2

Cook the cauliflower rice following packet directions. Cover to keep warm.

Step 3

Meanwhile, heat a barbecue grill or chargrill on medium. Cook the chicken for 2-3 mins each side or until cooked through. Thickly slice.

Step 4

Divide the cauliflower rice evenly among serving bowls. Arrange the cucumber, carrot, onion, salad leaves, mint, coriander and chicken on top. Sprinkle with chilli and peanut. Drizzle with dressing. Serve with lime wedges.






| 15m prep   10m cook | 4 servings |


We've made this chicken and rice dish heathier, simply by subbing in cauliflower rice, and using fresh organic chicken from The Adelaide Central Markets - Vegas Poultry. Don't forget, just show them your Freedom Fitness gym tag to receive 10% off all organic poultry.

Training Technique: Freedom LIFT - Barbell & Trap Bar Training

By Zina Stone • May 14, 2026
Barbell & Trap Bar Training

Freedom Bulletin 319

By Zina Stone • May 14, 2026
In this bulletin we discuss Lactate & Brain Health. . .

Chicken, Beet & Lentil Power Bowl

By Zina Stone • March 26, 2026
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates