Wildflower Chicken
November 08, 2016 Comments

- Prep:
- 40 minutes
- Cook:
- 15 minutes
- Serves:
- 4
This delicious dish features all fresh ingredients and flavorful spices. The wildflower chicken requires little stove work so it's perfect for the summer.
Ingredients
Directions
- If using frozen cauliflower, you will need to defrost. Leave out for at least 30 – 45 minutes. Remove leaves and core.
- Cut cauliflower into medium sized pieces, and chop in processor. It is important to stop while you’re ahead – the “rice” should appear in small particles (looks a lot like feta cheese).
-
Remove and toss in large bowl with oil; place the rice in a frying pan
- Cut chicken in half. Place the chicken in a medium sized bowl and add a third of lemon and a third of lime juice and toss.
-
In a medium sized frying pan, place all four pieces, pour the remaining juice on top, and cover with lid or tin foil. (DO NOT turn your temperature above medium heat – the longer it cooks, the more the juice will infuse.)
- Chicken will be done BEFORE it browns. This will require attention or a timer – should not cook more than 10 – 15 minutes depending on your stove and pan. As always, cut in the middle to assure it is cooked.
-
In large bowl, mix the cooked chicken with the riced cauliflower the spinach. Let set a few minutes so the spinach can soften from the juices.
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