Last week I mentioned on my Instagram that Dan and I quit bread, rice, pasta and tortillas. Just for a week though! Sometimes I find ourselves making the same things for dinner and it can get a bit boring. Omitting a few starchy gluten based items helped get my creative juices flowing. I was able to map out an entire weeks worth of meals! I asked you all on Instagram which recipe you'd like to see the most and the following received the most commented votes. Which was pretty thrilling. I had so much fun scrolling through and reading your comments. Turns out, a lot of you already don't eat bread, pasta etc. I am hoping to write down a few more of my recipe ides and share them here within the next few weeks too. So, if you are interested keep an eye out.
Chicken is such a staple in our house. Chicken is just one of those easy things that can take on any flavor thrown at it and taste great. It is also great as left overs for Dan to take to work. The best part about chicken recipes is that in most cases it can easily be substituted with tofu or a hearty vegetable. This recipe was inspired by my love of savory and sweet combinations. I love the sticky sweet honey perfumed with a hint of garlic. Surprisingly, cauliflower rice is extremely easy to make! I jazzed up the flavor and cooked till it was warm and fluffy, much like real rice. My husband did say it takes a bit getting used to...but it is so healthy for you. I say, give it a try!
Let me know if you create it for dinner!
Honey Garlic Chicken & Cauliflower Rice
What You Need
4 chicken breast
1/4 cup honey
1 tablespoon soy sauce
1 teaspoon fresh crushed garlic
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1 tablespoon cornstarch
4-5 chopped green onion
1 head cauliflower
1 teaspoon olive olive
pinch of salt
What You Do
-Whisk together the; honey, soy sauce, crushed garlic, ginger, pepper and cornstarch. The cornstarch will thicken your sauce.
-Put aside a few tablespoons of the honey sauce to drizzle over the finished chicken.
-Cut the chicken breast into cubes or bite sized pieces. Place the chicken into the bowl with honey sauce. Let the chicken marinade in the sauce for at least an hour. I like to prep this step in the morning or early afternoon. This way it is ready to cook come dinner time.
-In a large skillet on medium heat cook the chicken through. Careful to not burn it. Since the sauce has honey as the base the sugar tends to caramelize quickly. Be sure to stir often while the chicken cooks.
-For the "rice", cut up a head of cauliflower into small florets. Use either a food processor or blender and grind up the cauliflower florets a few at a time.
-Heat up a teaspoon of olive oil in a sauce pan and toss in the ground cauliflower.
-Keep the cauliflower rice on medium heat as you add 3/4 of your green onion and pinch of salt. Use a wooden spoon to mix every few minutes. I like to cook the cauliflower for at least 15 minutes or until hot and fluffy through out.
-Place the cauliflower rice on the plate and top with the glazed chicken. Drizzle a little extra honey garlic sauce and top with the left over green onions.
-This makes yummy left overs too! Keep in an air tight container for up to 2 days.