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Cauliflower 'rice' and chicken traybake

Cauliflower 'rice' and chicken tray bake

Total Time
10 hr 40 min
10 min
10 hr 30 min
When you replace rice with cauliflower rice for a quick traybake supper, you end up with an easy way to pack in lots of vegetables.


Skinless chicken breast

450 g, cut into thin strips

Teriyaki sauce

cup(s), (80ml)

Sesame oil

2 tbs


300 g, cut into small florets

Sugar snap peas

180 g


1 medium, cut into matchsticks

Red capsicum

1 medium, cut into thin strips


1 medium, cut into florets

Green shallot(s)

3 individual, thinly sliced


  1. Combine chicken strips with 2 tablespoons teriyaki sauce and 1 tablespoon sesame oil in a medium bowl. Cover and set aside in fridge to marinate while oven is preheating.
  2. Line a large shallow-sided baking tray with foil and place in oven. Preheat oven to 200°C.
  3. Combine broccoli, snap peas, carrot, capsicum and remaining sesame oil in a large bowl, tossing well to coat. Remove heated tray from oven. Add chicken and vegetable mixture, spreading evenly over base of tray. Bake for 20 minutes.
  4. Meanwhile, process cauliflower to a rice-like texture in a food processor.
  5. Remove tray from the oven. Add the cauliflower ‘rice’ to tray and stir gently to combine. Bake for a further 8-10 minutes or until chicken is cooked and cauliflower is heated through.
  6. Remove tray from oven. Heat oven grill to medium-high. Drizzle remaining teriyaki sauce over chicken and vegetables on tray. Grill for 2-3 minutes or until lightly browned. Serve sprinkled with shallots.


TIP: If you don’t have a food processor, you can grate the cauliflower using the coarse side of a grater. Placing baking tray in oven while it preheats, means the food hits a hot surface and starts cooking right away. Line with foil for an easy cleanup!