October 12, 2023

Cauliflower Rice with Lime & Chilli Chicken

INGREDIENTS

  • 500g Birds Eye Cauliflower Veggie Rice
  • 1 Lebanese cucumber, peeled into ribbons
  • 1 carrot, peeled, cut into matchsticks
  • 1 small red onion, thinly sliced
  • 120g pkt 4 Leaf Salad
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1 long red chilli, thinly sliced
  • 2 tbsp roasted peanuts, coarsely chopped
  • 1/4 cup (60ml) lime and chilli dressing
  • Lime wedges, to serve
  • 12 chicken tenderloins
  • 1/4 cup (60ml) lime and chilli dressing


METHOD


Step 1

To make the lime and chilli chicken, place the chicken and dressing in a glass or ceramic dish. Toss to combine. Cover with plastic wrap and set aside for 15 mins to develop the flavours.

Step 2

Cook the cauliflower rice following packet directions. Cover to keep warm.

Step 3

Meanwhile, heat a barbecue grill or chargrill on medium. Cook the chicken for 2-3 mins each side or until cooked through. Thickly slice.

Step 4

Divide the cauliflower rice evenly among serving bowls. Arrange the cucumber, carrot, onion, salad leaves, mint, coriander and chicken on top. Sprinkle with chilli and peanut. Drizzle with dressing. Serve with lime wedges.






| 15m prep   10m cook | 4 servings |


We've made this chicken and rice dish heathier, simply by subbing in cauliflower rice, and using fresh organic chicken from The Adelaide Central Markets - Vegas Poultry. Don't forget, just show them your Freedom Fitness gym tag to receive 10% off all organic poultry.

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Egg & Chorizo Wraps 2 servings | 15 minutes INGREDIENTS 6 ozs Chorizo (casing removed) 4 Egg 2 ozs Cheddar Cheese (shredded) 2 Brown Rice Tortilla 2 tbsps Cilantro (roughly chopped, optional) METHOD In a large cast-iron skillet over medium heat, add the chorizo and break it apart until crumbled. Cook for about seven to nine minutes, until cooked through. Remove with a slotted spoon, set aside, and lightly wipe out the skillet with a paper towel. In a small bowl, whisk the eggs and add the cheese. In the same pan over medium heat, add the egg mixture and cook, stirring often with a spatula until fluffy and cooked to your liking. Divide the egg mixture into the tortillas and top with chorizo and cilantro. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is one tortilla. Dairy-Free: Omit the cheese or use nutritional yeast or dairy-free cheese instead. Additional Toppings: Salsa, avocado, black beans, onions, tomatoes, and/or bell peppers. Nutrition Facts ​ ​( Amount per serving ​) 538 calories 27g fat 38g carbs 5g fiber 5g sugar 32g protein 399mg cholesterol 686mg sodium 5mg iron
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