Moroccan Chicken with Cauliflower “Rice” and Warm Carrot Salad
For a fast veggie-rich, Moroccan-inspired dish, we toss lightly spiced chicken breast strips with a warm carrot-raisin salad and serve everything over cauliflower “rice.”
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Cooking tools:
- Stove
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 10 ounces organic cauliflower “rice”
- 3 ounces organic baby carrots
- 1 organic red onion
- ¼ cup golden raisins
- Sunbasket honey-ginger glaze (honey - granulated garlic - ground ginger)
- 3 tablespoons dry-roasted Marcona almonds
- 10 ounces boneless skinless chicken breast strips
- Sunbasket Moroccan spice blend (coriander - cumin - allspice - cinnamon)
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