Photo of Cauliflower rice & chicken traybake by WW

Cauliflower rice & chicken traybake

8
7
7
SmartPoints® value per serving
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 tablespoons, level

Sesame Oil

3 tablespoons

Broccoli, raw

270 g, cut into small florets

Sugar Snap Peas

180 g

Carrots, raw

130 g, sliced into matchsticks

Red pepper(s)

1 medium, sliced

Calorie controlled cooking spray

4 spray(s)

Tesco Cauliflower Rice

670 g

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.
  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.

Notes

For best results, leave the baking tray in the oven as it preheats, so that the food hits a hot surface right away. Line the pan with foil for an easy cleanup!

Start eating better than ever!