Cauliflower 'rice' and chicken tray bake
6
Points®
Total time: 10 hr 40 min • Prep: 10 min • Cook: 10 hr 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Skinless chicken breast
450 g, cut into thin strips
Teriyaki sauce
⅓ cup(s), (80ml)
Sesame oil
2 tbs
Broccoli
300 g, cut into small florets
Sugar snap peas
180 g
Carrot(s)
1 medium, cut into matchsticks
Red capsicum
1 medium, cut into thin strips
Cauliflower
1 medium, cut into florets
Green shallot(s)
3 individual, thinly sliced
Instructions
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.
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