Cauliflower rice with lime and chilli chicken

Dial up your veggies with this tangy cauliflower rice. Loaded with tender chicken, it's a wholesome dinner option.

4

15m

Note: + 15 mins marinating time

10m

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 Coles Australian 4 Leaf Salad
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1 long red chilli, thinly sliced
  • 2 tbs roasted peanuts, coarsely chopped
  • 1/4 cup (60ml) lime and chilli dressing
  • Lime wedges, to serve
  • Lime & chilli chicken
  • 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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.