with Cauliflower Rice and Green Beans
Hands on time: 30 minutes // Time from start to finish: 30 minutes
(Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Paleo)
Ingredient List: Chicken, Cauliflower, Green Beans, Apricots, Dijon Mustard, Curry Powder, Lime Juice, Garlic, Olive Oil, Salt
For the chicken:
Cut or pound the chicken breasts into even size pieces—I went with cutting the breasts into 3rds.
Season with dijon mustard, a few dashes of curry powder, olive oil and a dash of salt. Slice 5 or 6 apricots into quarters and sprinkle around and on top of the chicken in a baking pan. Bake at 350F for 15-20 minutes or until the juices run clear.
Before serving, remove the apricot pieces. A touch of sugar from the fruit will add a sweetness to the chicken without the high sugar content of something like honey.
For the green beans:
You can use fresh or frozen, depending on what you have on hand. If fresh, clean, break off the ends, and snap into halves or thirds.
Blanch in boiling water with a little salt added for about 7 minutes, or until bright green.
Take off the heat and toss with olive, lime juice, freshly chopped garlic, and a dash of salt.
For the cauliflower rice:
Chop a head of cauliflower into florets or other similar-sized chunks. You’re about to food process them, so they really don’t have to be pretty.
Steam them for about 15 or so minutes over a pot of boiling water.
Make sure not to let the cauliflower touch the water while it’s steaming. This will introduce too much water and you will end up with mashed potatoes instead of rice.
Once knife tender (but maybe not yet fork tender), pop ‘em in the food processor and run in spurts until you have small rice-sized chunks.
The cauliflower rice freezes beautifully! And it doesn’t need to be cooked again before being eaten, just warmed up.