Protein Swap | Paleo: Quick Chicken & Veggie ‘Rice’
with Crunchy Pepitas & Lime
Cooking time
10 minutes
Servings
2/4
Calories
400 /serving
The plan is to keep the numbers low. This easygoing meal weighs in around 400 calories, and what’s more, you only need one pan to make it. Fine grains of cauliflower work like rice in a paella to build a foundation for veggies. Keep your zucchini and roasted peppers chopped finely to create a close match for texture. Drop in garlicky chicken to sear, and enjoy a flavourscape of Mexican-themed spices, pepitas and lime.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Lime
- 1 Green zucchini
- 2 Roasted peppers
- 25g Roasted pepitas (pumpkin seeds)
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame
You will need:
Large pan
Oil
Salt & pepper (S&P)
Basting brush
Medium pan
Total Fat
16 g
Saturated Fat
3 g
Sodium
540 mg
Total Carb
20 g
Sugars
5 g
Protein
47 g
Fibre
7 g
Preparation
Mise en place
Small-dice the zucchini and roasted peppers. Halve the lime; juice ½ and quarter the remaining ½.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until beginning to soften; season with ⅓ of the spices and S&P. Increase the heat to medium-high. Add the cauliflower rice and sauté, 3 to 4 min., until partially cooked. Add the roasted peppers and S&P. Sauté, 3 to 4 min., until the vegetables have softened.
Prepare the chicken & glaze
Meanwhile, pat the chicken dry with paper towel. In a medium bowl, combine the lime juice, remaining garlic and spices, and S&P.
Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, brushing with the glaze, 6 to 8 min. per side, until cooked through.
Plate your dish
Divide the vegetables and chicken between your plates. Garnish with the pepitas and lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
