CAULIFLOWER RICE CHICKEN BAKE RECIPE BY TASTY
Here's what you need: cauliflower rice, broccoli floret, chicken, shredded mozzarella cheese, shredded cheddar cheese, garlic powder, onion powder, salt, fresh parsley
Provided by Kahnita Wilkerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the cauliflower rice, broccoli, chicken, mozzarella, ½ cup cheddar, the garlic powder, onion powder, and salt until well combined.
- Transfer the mixture to a baking dish and cover with aluminum foil. Bake for 40 minutes.
- Uncover the pan and top with the remaining ½ cup cheddar cheese. Bake for 10 minutes more, until the cheese is melted.
- Let cool for 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 194 calories, Carbohydrate 9 grams, Fat 8 grams, Fiber 3 grams, Protein 21 grams, Sugar 2 grams
HEALTHY CAULIFLOWER FRIED "RICE" RECIPE BY TASTY
Here's what you need: cauliflower, sesame oil, garlic, ground beef, carrot, frozen peas, eggs, white pepper, soy sauce, green onion
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Break down a head of cauliflower in a food processor until it's the size of rice.
- Heat sesame oil over high. Add garlic and fry until fragrant.
- Add the beef, chicken, pork, shrimp or tofu and cook until 80% done.
- Add carrots and cauliflower, stir until thoroughly incorporated. Mix in peas.
- Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice.
- Season with white pepper and stir in soy sauce.
- Garnish with chopped green onions and serve.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 16 grams, Fat 16 grams, Fiber 5 grams, Protein 25 grams, Sugar 5 grams
GARLIC PORK CAULIFLOWER FRIED RICE RECIPE BY TASTY
Here's what you need: cauliflower, pork chops, garlic, onion, salt, pepper, soy sauce, honey, eggs, green onion
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Remove all leaves and cut the cauliflower into small florets.
- Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
- In a large saucepan over medium-high heat, cook the pork until no pink is showing, then add the garlic, onions, salt, pepper, soy sauce, and honey, stirring until the sauce has started to brown.
- Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the pork is incorporated evenly into the cauliflower.
- Spread the rice towards the edge of the pan, creating a well in the center.
- Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
- Fold the eggs into the rice, then mix in the green onions
- Enjoy!
Nutrition Facts : Calories 562 calories, Carbohydrate 47 grams, Fat 27 grams, Fiber 6 grams, Protein 37 grams, Sugar 35 grams
CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE
This cheesy chicken and cauliflower rice skillet bake is a healthier (and gluten free!) version of the classic casserole, jam-packed with vegetables while still boasting the flavors you know and love. The usual condensed soup is swapped out for low-fat Greek yogurt, and riced cauliflower subs in for the typical grain. The whole thing is topped off with reduced-fat sharp Cheddar for a rich, melty finish.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
- Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.
HOMEMADE BUTTER CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, plain yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, cumin, butter, onion, tomato puree, ginger garlic paste, cardamom pods, ground cloves, chili powder, coriander, garam masala, turmeric, cream, naan bread, cooked rice, Chopped fresh parsley
Provided by Evelyn Liu
Categories Dinner
Yield 4 servings
Number Of Ingredients 22
Steps:
- On a cutting board, slice the chicken into bite size pieces.
- Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven 430˚F (220˚C).
- Thread the marinated chicken pieces onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
- Bake for about 15 minutes, until slightly dark brown on the edges.
- Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
- Add the garlic ginger paste, cardamom pods, cloves, chili powder, coriander, garam masala, and turmeric and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.
- Pour in the cream and mix well with the onion and spices.
- When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
- Serve with naan bread and rice and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 660 calories, Carbohydrate 24 grams, Fat 49 grams, Fiber 6 grams, Protein 42 grams, Sugar 7 grams
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