Pulled Tandoori Chicken with Cauliflower Rice
$0.00 Cooking Fee
Serving Size: 4.5 ounces
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Shop FSA/HSA eligible dishes when qualified
Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
For the pulled chicken:
- Fill a large pot with chicken stock and add the garlic, onion, salt, and bring to a boil.
- Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat, drain and allow chicken to cool.
For the tandoori sauce:
- Combine all the spices in a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
- Once chicken has cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.
For the cauliflower rice:
- Heat a large non-stick saute pan over medium-high heat. When hot add the oil and the garlic, saute for 30 seconds, being careful not to burn the garlic. Add the frozen riced cauliflower, breaking up chunks as necessary. Saute for 3-5 minutes until warmed.
Cook Times
Ingredients
Ingredients
- 3 ½ pound boneless skinless chicken breast each cut in half
- 8 cup chicken stock
- 1 onion finely chopped
- 4 clove garlic minced
- 1/2 teaspoon sea salt more or less to taste
For the tandoori sauce
- 1 cup canned lite coconut milk lite fat
- 1/2 teaspoon sea salt more or less to taste
- 2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional but highly recommended, adjust per client's spiciness preferences
- 2 teaspoon ground cumin
- 2 teaspoon ground turmeric
- 2 teaspoon freshly ground black pepper
For the cauliflower rice:
- 33 ounce frozen riced cauliflower
- 2 clove garlic
- 2 teaspoon avocado oil
Cooking Tools Required
12-inch saute pan, Can Opener, Cutting board, Dutch Oven, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wooden SpatulaReheating/Serving Instructions
Heat chicken in a large sauté pan set over medium heat and heat until cooked through.
Nutrition
Calories: 310kcal | Carbohydrates: 15g | Protein: 41g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 738mg | Potassium: 1125mg | Fiber: 2g | Sugar: 5g | Vitamin A: 279IU | Vitamin C: 49mg | Calcium: 47mg | Iron: 2mg
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