Seared Chicken & Creamy Garlic Sauce
with Veggie Loaded Cauliflower Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Zucchini
1 packet
Cauliflower Rice
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Garlic & Herb Seasoning
2
Garlic
1
Carrot
330 g
Chicken Thigh
1 packet
Baby Spinach Leaves
Cooking Steps
• Season both sides of the chicken thigh. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes. • Transfer to a plate and cover to keep warm.
• While chicken is cooking, finely chop garlic. Grate carrot and zucchini. • Heat a medium saucepan to a medium-high heat with a drizzle of olive oil. • Add 1/2 the garlic and cook until fragrant, 1 minute. • Add light cooking cream and garlic & herb seasoning and cook, until slightly thickened, 1-2 minutes. Season to taste.
• Wipe out frying pan. Return frying pan to high heat with a drizzle of olive oil and the butter. • Cook remaining garlic until fragrant, 1 minute. Add carrot and zucchini and cook until softened, 3-4 minutes. • Add cauliflowerrice and cook until softened, 2-4 minutes. • Add baby spinach leaves and remaining garlic and cook until just wilted, 1 minute. Season to taste.
• Slice chicken. • Stir the chicken resting juices into the saucepan with the sauce. • Divide veggie loaded cauliflower rice and seared chicken between bowls. Top with creamy garlic sauce. • Sprinkle over flaked almonds to serve. Enjoy!
