with Veggie-Packed Cauliflower & Broccoli Rice
Say hello to fresh and flavourful! Our pre-marinated chicken thigh is the answer to all your weeknight dinner needs, perfectly paired with a wholesome cauliflower-broccoli rice mix. Add a dollop of creamy mayo on top and you’ve got a tasty, feel-good plate that’s anything but boring. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Cauliflower rice
1 packet
Sweetcorn
1 tin
Mayonnaise
1 packet
Baby Leaves
1 packet
Carrot
1
Herby Marinated Chicken Thigh
320 g
Garlic
2
Olive oil
1 drizzle
Butter
20 g
Salt
0.25 tsp
• Thinly slice carrot into rounds.
• Finely chop garlic.
• Drain sweetcorn.
• Heat a large frying pan over high heat. Cook sweetcorn and carrot until lightly browned, 4-5 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Add herby marinated chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes.
• Transfer to a plate, cover to keep warm and set aside.
TIP: Chicken is cooked through when it is no longer pink inside.
• Wipe out the frying pan, then return to high heat. Cook the butter and cauliflower-broccoli rice, stirring, until softened, 2-4 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Return the carrot and corn to the pan, along with baby leaves and stir to combine. Season with salt and pepper to taste.
• Slice herby marinated chicken thigh.
• Divide cauliflower-broccoli rice between bowls. Top with chicken.
• Serve with a dollop of mayonnaise. Enjoy!
2070
kJ
Energy (kJ)
494
kcal
Calories
139
g
Fat
9.8
g
of which saturates
13.8
g
Carbohydrate
6.8
g
of which sugars
6.2
g
Dietary Fibre
37.1
g
Protein
0
mg
Cholesterol
932
mg
Sodium
