Broccoli Chicken with Cauliflower Rice

Remove the cauliflower florets from the stem. Add 3-4 cauliflower florets into a blender and pulse the cauliflower until you get a rice-like consistency. Repeat until you used all of the cauliflower.

• 8.8 oz Cauliflower (w/o stem)

Heat the canola oil in a non-stick frying pan over medium heat and fry the cauliflower for approx. 10 minutes, stirring occasionally and set aside.

• 1 Tbsp Canola oil

Finely chop the garlic and ginger. Finely slice the spring onion.

• 1 Garlic clove (~ 0.1 oz)
• ¾ in Ginger (~ 0.4 oz)
• 1 Green onion (~ 1.2 oz)

Cut the chicken breast into strips.

• 7.1 oz Chicken breast

Mix the garlic, ginger, soy sauce, white wine vinegar, honey, sesame oil, starch and vegetable stock in a bowl and set aside.

• 2 Tbsp Soy sauce, light
• 2 ⁠½ Tbsp White wine vinegar
• 1 ⁠½ Tbsp Honey
• ½ tsp Sesame seed oil
• 2 tsp Cornstarch
• 2⁄3 cup Vegetable broth

Toast the pumpkin seeds on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally. Set aside.

• 2 tsp Sesame seeds

Heat the canola oil in the frying pan over high heat and fry the chicken until golden brown, season with salt and pepper and set aside.

• 2 tsp Canola oil
• Salt
• Black pepper

Turn the heat to medium, add the green onions and broccoli and fry for approx. 5-6 minutes. Add the garlic-ginger sauce and chicken and cook until the sauce is creamy.

• 5.6 oz Broccoli, frozen

Serve the broccoli chicken on a bed of cauliflower rice and top with the sesame seeds.

Enjoy your meal!