What you'll be getting:
Baked Chicken with Cauliflower Rice
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.