What you'll be getting:

Baked Chicken with Cauliflower Rice

Per Serving

6 oz chicken breast (some breasts are larger, 2 counted as 3 servings) drizzled with oil, salt, and pepper.

130 g veggies (turnips, turnip greens, kale, leeks, beets, carrots, purple sprouting broccoli, tossed in golden balsamic vinegar,olive oil, salt, pepper, nutritional yeast, and dijon mustard) 

150 g cauliflower rice (cauliflower, fines herbs, olive oil, salt and pepper) 

 

 

 

Equipment needed: 1-2 sheet pans

Preheat oven to 450 degrees. 

Lay all of the ingredients on the sheet pan, if you have 3-4 servings it would be best for you to use 2 sheet pans, as you don't want to crown the caulflower. 

When your oven reaches 450, place the sheet pan in the oven. 

Set a timer for 20 minutes. If you cook on a "roast or convection roast" setting it may only take 15 minutes to cook. 

When your timer goes off, everything will be ready, fluff the rice by running a spatula underneath it. 

Plate the cauliflower rice and veggies and then slice up chicken. From start to finish this dinner takes less than 30 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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