Chicken & Cheesy Cauliflower-Rice Bowls
with Roasted Carrots & Spicy Crema
This wonderfully comforting and savory bowl starts with a twist: wholesome cauliflower rice that’s roasted to a nutty, golden finish, then combined with scallions, melty Monterey Jack cheese, and sour cream for an easy, cheesy riff on risotto. You’ll nestle perfectly seasoned and seared chicken cutlets on top with a drizzle of spicy crema, and serve with simple roasted carrots on the side.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
2 unit
Scallions
3 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
6 ounce
Cauliflower Rice
1 tablespoon
Fry Seasoning
10 ounce
Chicken Cutlets
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
• In a small bowl, combine half the sour cream and as much hot sauce as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Toss carrots on one side of baking sheet with a drizzle of oil, half the Fry Seasoning, salt, and pepper. (For 4 servings, spread carrots across entire sheet). Roast on top rack for 5 minutes. • Once carrots have roasted 5 minutes, remove baking sheet from oven. Carefully toss cauliflower rice on empty side of sheet with a drizzle of oil, remaining Fry Seasoning, salt, and pepper. Roast until veggies are browned and tender, about 10 minutes more. (TIP: If cauliflower rice is done before carrots, transfer to a plate and continue roasting carrots up to 5 minutes more.) (For 4 servings, leave carrots roasting; toss cauliflower rice on a separate baking sheet and roast on middle rack.)
• Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan. TIP: Tent chicken with foil to keep warm.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites; cook, stirring occasionally, until fragrant and tender, 1-2 minutes. • Stir in roasted cauliflower rice, Monterey Jack, stock concentrate, remaining sour cream, and 1 TBSP butter (2 TBSP for 4 servings) until melted. Remove from heat. TIP: If mixture seems too thick, stir in water 1 TBSP at a time until desired consistency is reached.
• Slice chicken crosswise. • Divide cheesy cauliflower rice between shallow bowls; top with chicken and carrots in separate sections. Drizzle everything with spicy crema and garnish with scallion greens. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
