Garlicky Chicken With Jeweled Cauliflower Rice Recipe By Tasty

Steps:

• In a bowl, add the soy sauce, maple syrup, garlic, ginger, cornstarch, and black pepper, and whisk until well combined.
• Microwave broccoli on high for 1 minute.
• Add the cauliflower to a food processor and pulse until it is the size of rice.
• On a cutting board, season chicken breast with salt and pepper.
• Heat olive oil in a large pan or wok over high heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 2 minutes.
• Add the teriyaki sauce and bring to a simmer.
• Add ¼ cup (35 g) green onions, red cabbage, and carrots, and cook for 30 seconds.
• Add cauliflower and cook, stirring constantly, for 1 minute. Add broccoli and remove from heat.
• Top with sesame seeds and remaining green onions.
• Enjoy!

Steps:

• Remove all leaves and cut the cauliflower into small florets.
• Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
• In a large saucepan over medium-high heat, cook the chicken until no pink is showing.
• Add the peas, carrots, soy sauce, and black pepper.
• Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the vegetables and chicken are incorporated evenly into the cauliflower.
• Spread the rice towards the edge of the pan, creating a well in the center.
• Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
• Fold the eggs into the rice, then mix in the sesame seeds.
• Enjoy!

Steps:

• Preheat the oven to 400°F (200°C).
• In a large bowl, mix together the cauliflower rice, broccoli, chicken, mozzarella, ½ cup cheddar, the garlic powder, onion powder, and salt until well combined.
• Transfer the mixture to a baking dish and cover with aluminum foil. Bake for 40 minutes.
• Uncover the pan and top with the remaining ½ cup cheddar cheese. Bake for 10 minutes more, until the cheese is melted.
• Let cool for 5-10 minutes before serving.
• Enjoy!

Steps:

• Make the garlicky chicken: In a large bowl, toss the chicken with the Gourmet Garden™ Garlic Stir-In Paste, Gourmet Garden™ Jalapeño Stir-In Paste, a generous sprinkle of salt, turmeric, and lemon zest until well coated. Let sit in the refrigerator for 30 minutes.
• Meanwhile, prep the cauliflower rice: Cut the cauliflower into quarters. Grate each quarter on the large holes of a box grater over a large bowl, stopping short of the core. The cauliflower should be broken down into small pieces the size of rice grains.
• Once the chicken has marinated, heat the olive oil in a 10-inch cast iron skillet over medium-high heat. Add the chicken in an even layer and sear on all sides, until cooked through, 7-8 minutes total. Remove from the pan and set aside.
• Make the cauliflower rice: Heat the olive oil in a wide nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-7 minutes. Add the cardamom, coriander, cumin, and cinnamon. Let the spices sizzle for 1 minute, until fragrant. Season with salt.
• Increase the heat to high and add the cauliflower rice. Stir to combine, then cook, stirring occasionally, for 6-7 minutes, until the cauliflower rice is tender and lightly browned in places. Remove the pan from the heat.
• Stir in the pomegranate seeds, pistachios, dried apricots, pine nuts, and scallions. Taste for seasoning and add more salt if necessary.
• Serve the chicken over the cauliflower rice and garnish with more pomegranate seeds and scallions.
• Enjoy!