Easy Moroccan Double Chicken
with Currant Cauliflower Rice & Garlic Sauce4.0(763)
Calories
:
518 kcalProtein
:
81g proteinPreparation Time
:
20 minutesDifficulty
:
EasyHigh Protein
Allergens:
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
660 g
Chicken Tenderloins
1 sachet
Middle Eastern seasoning
1
Tomato
1
Cucumber
1 packet
Garlic Paste
1 packet
Cauliflower & Broccoli Rice Mix
1 packet
Baby Spinach Leaves
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Mint
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
Utensils
•Large Frying Pan
Cooking Steps
1
- Heat a large frying pan over medium-high heat with a drizzle of olive oil.
- Cook chicken tenderloins and Middle Eastern seasoning until browned and cooked through, 3-4 minutes each side.
Add garlic paste and cook until fragrant, 1 minute. - Remove pan from heat. Add the honey, turning chicken to coat. Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
TIP: Cook in batches if your pan is getting crowded.
2
- Meanwhile, roughly chop tomato and cucumber.
3
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook garlic paste, until fragrant, 1 minute.
- Add cauliflower rice and cook until softened, 2-4 minutes.
- Remove pan from heat, then stir in baby spinach, cucumber, tomato and currants. Season to taste.
4
- Divide currant cauliflower rice between bowls. Top with Moroccan chicken.
- Tear over mint leaves and serve with a dollop of garlic sauce. Enjoy!
