Double Onion-Glazed Chicken & Garlic Veggie Rice
with Crisp Salad & Creamy Pesto Dressing
- Eggs
- Milk
- Walnut
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
Keep things light and fresh with this garlicky chicken and broccoli-cauli rice, served with a side of crisp apple and cherry tomato salad. Drizzled with a creamy pesto dressing, it’s a vibrant, veggie-forward meal that’s big on flavour and low on fuss.
Ingredients
1 packet
Cauliflower & Broccoli Rice Mix
660 g
Chicken Tenderloins
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut May be present: Almond, Cashew, Macadamia.)
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Onion Chutney
1
Red Apple
1 packet
Snacking Tomatoes
1 packet
Garlic Paste
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• In a large frying pan, heat butter and a drizzle of olive oil over high heat. • Cook garlic paste and cauliflower & broccoli rice, until softened, 2-4 minutes. Season with salt and pepper. • Transfer to serving bowls and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken and garlic & herb seasoning in batches, tossing, until charred and cooked through, 3-4 minutes each side. • In the last minute, add caramelised onion chutney to pan and turn to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is cooking, thinly slice red apple into wedges. Halve snacking tomatoes. • In a bowl combine apple, tomato, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. • Season to taste.
• Top cauliflower rice with garlicky chicken. • Serve with salad. • Top with creamy pesto dressing. Enjoy!
