Chicken and Cauliflower Rice
An elegant, quick and easy dinner that looks like you spent hours preparing. Using simple ingredients that you already have on hand!
Ingredients
- 1 pound chicken breast tenderloins
- 8 ounces of pineapple chucks drained (Reserve Juice)
- 1 cup carrots peeled & thinly sliced (1 carrot)
- 1 cup broccoli florets chopped into bite sized pieces
- 1 red pepper cut into 1” pieces
- ½ large sweet onion chopped
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 cup chicken stock bone broth
- ⅓ cup coconut aminos
- 2 tablespoons apple cider vinegar
- 12 oz. Cauliflower blended to resemble rice
- ¼ cup cashews chopped (optional)*
Instructions
- Preheat oven to 350ºF.
- In a 13x9 inch baking dish, combine chicken, pineapple, carrots, broccoli, pepper, onion and garlic.
- Place broth, reserved pineapple juice, coconut aminos, apple cider vinegar, sesame oil and ginger in a small saucepan. Bring to boil over high heat. Remove from heat and pour over chicken mixture reserving 1/3 cup for rice.
- Bake in oven for 40-50 minutes until chicken is cooked through, and no longer pink.
- 5 minutes before chicken is done. Place cauliflower in high speed blender until it resembles rice, pour into large skillet. Pour the 1/3 cup chicken mixture reserves into skillet with cauliflower.
- Cook on medium-high until liquid dissipates (3-5 minutes).
- Once the chicken is done serve on top of cauliflower rice, garnish with parsley or cilantro, if desired.
Notes
*Optional - for a little bit of a crunch, add 1/4 cup chopped raw cashews on top.
To help speed up the prep time use baby carrots, frozen broccoli and frozen cauliflower.
To help speed up the prep time use baby carrots, frozen broccoli and frozen cauliflower.