- 40 minutes
- 15 minutes
This delicious dish features all fresh ingredients and flavorful spices. The wildflower chicken requires little stove work so it's perfect for the summer.
- 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.