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FTC - Mexican Chicken & Caulifower Rice Bowl

with Tomato Salsa & Sour Cream

Recipe Development TeamUpdated on November 03, 2025

Get up to $230 off

Get up to $230 off

Calories

:

416 kcal

Protein

:

48.4g protein

Preparation Time

:

11 minutes

Difficulty

:

Easy

Allergens:

Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Coriander

1 packet

Snacking Tomatoes

1 packet

Light Sour Cream

(Contains: Milk;)

330 g

Chicken Tenderloins

1

Cauliflower

1

Lime

1

Cucumber

1 packet

Microwavable Basmati Rice

1 sachet

Mexican Fiesta Spice Blend

Nutritional Values

Calories416 kcal

Energy (kJ)1740 kJ

Fat17.3 g

of which saturates9.3 g

Carbohydrate15.5 g

of which sugars10.9 g

Dietary Fibre6.7 g

Protein48.4 g

Sodium800 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Heat olive oil in a frying pan over high heat. Cook the chicken and cauliflower, turning, until cooked through, 6-8 mins. Add the spice blend and a good splash of water. Toss, until fragrant, 1 min.

2

Meanwhile, cut the lime into wedges. Chop the cucumber, halve the tomatoes and add to a bowl. Add a good squeeze of lime juice. Drizzle with oil, toss and season.

3

Now, zap rice in microwave until steaming, 2-3 mins. Plate up rice, chicken & cauliflower, salsa, cheddar and extra lime wedges. Dollop with sour cream. Tear & garnish with coriander.

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