- Roast cauliflower
- Prep chicken
- Prep chicken topping
- Cook chicken
Roasted cauliflower yellow 'rice'
This is just one of those foolproof recipes that you can whip up whenever you need a filling side dish. It will get devoured in minutes and is amazing with the juice of chicken or meat. If you can get already riced cauliflower it is ideal but if not use a fresh one!
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Ingredients:
- 2 heads cauliflower cut into even pieces
- 1/2 cup extra virgin olive oil
- 2 teaspoons salt pink Himalayan
- 2 teaspoons garlic powder
- 2 teaspoons turmeric powder
Directions:
- Preheat your oven to 375°F. Prepare two sheet pans with parchment paper.
- Spread the cauliflower on the sheet pans and evenly add all the ingredients. Mix well so each piece is evenly seasoned.
- Place in oven for 45 minutes.
- (optional last step:) Place on cutting board and chop until looks like rice. Serve hot, warm or room temperature.
Notes & Tips:
You can add any fresh herbs to it if you wish or keep it simple as is. If you don't feel like chopping it at the end, don’t! I just chop it so it feels like rice but it is equally as delicious left in pieces.
Grapefruit chicken
This dish is easy but so elegant looking. If you have picky kids at home you can keep some of the chicken plain on the side for them and make the rest of the dish for the non picky eaters!
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Ingredients:
- 2 beets peeled and cut into small chunks
- 2 teaspoons salt pink Himalayan
- 2 teaspoons freshly ground black pepper
- 8 pieces pargiot boneless skinless dark meat chicken
- 1/4 cup extra virgin olive oil
- 2 leeks sliced only white part
- 2 grapefruits
- 2 tablespoons rice wine vinegar
- 1 tablespoon silan date honey
- 1/2 cup fresh mint stems removed and chopped
- 1/2 cup slivered almonds
Directions:
- In a small pot add the beets and fill with water. Bring to a boil and cook on high for 25 minutes.
- While cooking, in a large serving bowl add 1 teaspoon of salt and pepper, 2 tablespoons of olive oil, the juice of one grapefruit, rice wine vinegar, silan, mint and almonds, mix well and set aside.
- Drain beets and place in the serving bowl. Slice the remaining grapefruit and place in the same bowl.
- Slice the chicken into large chunks and sprinkle with remaining salt and pepper. Prepare a large skillet on high heat. Add 2 tablespoons of olive oil and get hot. Add the chicken and let sear for 4 minutes. Turn over and add leeks and mix well. (Don't overcrowd the pan, work in batches).
- Cook for another 4 minutes until chicken is cooked through and add it to the serving bowl. Mix well and serve hot.
Notes & Tips:
You can always use prepackaged beets to save time, but I promise using fresh ones tastes worlds better. You can cook the beets up to 5 days ahead! Feel free to use any nuts in this recipe instead of almonds (my top choices would be pecans or pistachios)
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Add the cauliflower right into the leftover chicken, add fresh lettuce and dressing on the side. Eat at room temperature and you will feel full and refreshed!
