1. Cauliflower Rice Creation

   Prepare ingredients. Add cauliflower to a food processor. Chop/Pulse until it resembles rice. Set pan to high heat for 2 minutes. Add oil, cauliflower rice, salt, pepper, thyme & garlic. Stir & cook for 4 minutes. Discard garlic & thyme. Note: Alternatively, you can prepare the Cauliflower Rice using 16 ounces of store-purchased riced cauliflower. Skip the first two instructions and proceed to cooking.

   • 1 head , chopped Fresh White Cauliflower
   • 2 , peeled Garlic Cloves
   • 2 Tbsp Olive Oil
   • 2 sprigs Garden Fresh Thyme
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
2. Sear Chicken

   Set pan over high heat for 2 minutes. Add olive oil & sliced chicken. Cook for 6 minutes until golden brown, seasoning halfway through.

   • 4 , sliced Boneless Skinless Chicken Breasts
   • 1 Tbsp Olive Oil
   • 1 tsp Kosher Salt
   • 1 pinch Black Pepper
3. Chop Veggies

   Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & carrots to pan; cook for 3 minutes.

   • 4 , sliced into circles Carrots
   • 1 , zested Orange
   • 2 tsp , peeled, grated Ginger
   • 2 Tbsp , chopped finely Fresh Chives
   • 2 Tbsp Olive Oil
4. Cook Carrots

   Add ginger, orange zest/juice, veg stock to carrots. Cover & cook for 5 minutes. Season & top with chives. Turn off heat.

   • 1 , juiced Orange
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
   • 2 tsp , peeled, grated Ginger
   • 2 Tbsp , chopped finely Fresh Chives
   • 1/2 cup Vegetable Stock
5. Combine Chicken and Carrots

   Give it a stir. Serve over Cauliflower Rice. Enjoy!

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	Amount per serving	Daily value percentage
Calories	520 kcal
Total Fat	21 g	27%
Total Saturated Fat	4 g	20%
Unsaturated Fat	17 g
Cholesterol	170 mg	56%
Sodium	1400 mg	60%
Total Carbohydrate	20 g	7%
Fiber Total Dietary	6 g	21%
Sugars Total	10 g
Excellent Source: Protein	56 g	113%
Excellent Source: Vitamin C	96 mg	110%
Calcium Ca	90 mg	6%

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	Amount per serving	Daily value percentage
Iron Fe	2 mg	10%
Good Source: Potassium	1540 mg	35%
Vitamin E	4.5 mg	30%
B-Vitamins
Thiamin	0.4 mg	30%
Riboflavin	0.6 mg	45%
Niacin	24 mg	150%
Pantothenic Acid	4.5 mg	90%
Vitamin B-6	2.5 mg	140%
Folate (B9)	132 µg	35%
Vitamin B-12	0.5 µg	20%

By Innit Culinary Team