I’m all about the ease my friends! I think you know by now, that if I can create a healthy recipe but cut corners to enjoy time with my family or do things that I love to do – I’m all over it!
I used to spend a bit of time “ricing” my own cauliflower and while it’s not a daunting task, it does take time and the clean up is kind of a bummer. If you have put cauliflower through the food processor to “rice”, you know that it can quickly become a mess as the food processor tends to spit out some of the cauliflower rice (well, mine does ….not sure about yours) and it’s just another thing you have to clean up after making your meal.
I was soooo excited to see that Green Giant Frozen makes a Cauliflower Rice …as well as other riced veggies! It’s super convenient and like their veggie noodles, you can buy them at your local grocer! There’s no need to spend top dollar at the natural food or specialty stores! Win-win! There’s riced kohlrabi, riced beets, riced butternut squash ….and more!
I shared a Pesto Zucchini Noodle w/Garlic Shrimp last week that you’ll have to check out as well but until then – here’s a recipe that will can be whipped up in a jiffy and on your table in a snap! And clean up is a breeze as it’s all done in one pan (aside from baking the chicken) AND no cauliflower crumbles to clean up off the counter or floor. It’s using their Cauliflower Medley and it’s good my friends!
Isn’t it awesome to see brands that we have seen in our grocery store for years, come full circle and create products that we can use with today’s focus on wellness. While you may be ‘team rice’, it’s so good to know that our favorite brands know that many of us are turning to veggies to substitute the grains and rice we all grew up on. I am all about health and nutrition and if I can still focus on this while making it super convenient, I’m all for it! Green Giant Frozen has made this possible!
- 4 thighs
- 1 tsp Chinese 5 Spice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 package Green Giant fried “rice”
- 1 tbsp ghee
- 1/4 cup diced onion
- 2 eggs
- 3 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tsp red pepper flakes (optional)
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- Sliced green onion for garnish/topping
- Preheat oven to 425 degrees.
- Place chicken thighs on baking sheet.
- Sprinkle chicken thighs with Chinese 5 spice, garlic, salt and pepper. Bake at 425 for 30 minutes.
- In a large pan, melt ghee and add diced onions. Toss around til slightly translucent. Add in the package of fried cauliflower “rice” and cook up until thawed and warm.
- Push “rice” to one end of pan and crack eggs into open space. Cook, scramble eggs and eventually incorporate into the rice blend.
- Add coconut aminos, red pepper flakes, garlic powder, salt & pepper. Mix in and warm through.
- Dice chicken thighs and either add straight into pan or onto a serving dish with the cauliflower “rice”. Top with green onions if desired.
