Cauliflower rice & chicken traybake
7
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 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
Chicken breast, skinless, raw
450 g, sliced into thin strips
Teriyaki Sauce
6 tablespoon(s), level
Sesame Oil
3 tablespoon(s)
Broccoli, raw
270 g, cut into small florets
Sugar Snap Peas
180 g
Carrots, raw
130 g, sliced into matchsticks
Red pepper
1 medium, sliced
Calorie controlled cooking spray
4 spray(s)
Cauliflower, Raw
1 whole
Spring Onions
50 g, thinly sliced
Instructions
1
Combine the chicken strips, half the teriyaki sauce, and half of the sesame oil in a medium bowl. Set aside to marinate while the oven heats.
2
Line a large rimmed baking tray with foil, put in the oven and preheat to 200°C 180°C, gas mark 5.
3
Combine the broccoli, sugar snap peas, carrots, pepper, and 1 tbsp sesame oil in a large bowl, tossing well to coat. Carefully remove the baking tray from the oven. Add the chicken and broccoli mixtures to the tray and cook for 15 minutes. Meanwhile use a food processor to whizz the cauliflower to a rice-like texture. If you don’t have a food processor, you can grate the cauliflower using the coarse side of a cheese grater.
4
Combine the cauliflower rice and remaining oil in a large bowl, tossing well to coat. Carefully remove the baking tray from the oven. Add the cauliflower rice to the pan and stir gently to combine. Cook for 5 minutes until cooked through.
5
Heat the grill to medium-high. Remove the baking tray from the oven and drizzle with the remaining teriyaki sauce. Grill for 3 minutes, then remove from oven and sprinkle with spring onions to serve.
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