What you'll be getting:

Baked Chicken with Cauliflower Rice

Per Serving

6 oz chicken breast (breaded with flour, eggs, panko bread crumbs and fines herbs)

125 g veggies (beans, beets, turnips, carrots, kale- tossed in avocado oil, nutritional yeast, lemon juice, fines herbes, salt and pepper) 

145 g cauliflower rice (cauliflower, avocado oil, fines herbes, lemon juice, salt and pepper) 

2 T seasoning sauce (not shown- lemon juice, avocado oil, salt, pepper, fines herbes) 

Equipment needed: 1-2 sheet pans​

Preheat oven to 425. 

Lay everything out on a lined sheet pan. If you have 3 or more servings, you may need 2 sheet pans. You don't want to crowd the cauliflower rice too much. 

When the oven reaches 425, place on a middle rack and set a timer for 20 minutes. 

After 20 minutes, pull the sheet pan from the oven, "fluff" the rice by dragging a spatula underneath it. 

From start to finish this dinner takes 25 minutes. Enjoy. 

Drizzle the seasoning sauce over the veggies and toss them together. 

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

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