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.
