This meal is brought to you by Home Chef.
NOTE: This meal only takes 30 – 40 min if you are serving 2 people. This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served. I also had to substitute this recipe a little based off of my Gas Stove.
TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything. Here is what I had my kids do.
- Laundry and clean their rooms.
- Start working on homework and complete their 30 minutes of reading each day.
- Place all school items that need to be reviewed on kitchen table.
30 oz. Cauliflower Florets
3 Resealable Gallon-Size Plastic Bag
12 oz. Frozen Peas
24 oz. Carrots
6 Green Onions
6 Garlic Cloves
6 Boneless Skinless Chicken Breasts
6 tsp. Chopped Ginger
6 Tbsp. Yellow Curry Paste
16.8 fl. oz. Coconut Milk
Preheat oven to 400 degrees.
Make the Cauliflower Rice. Place cauliflower in provided resealable bag and pound with a small pot until it resembles course grains slightly larger than rice. Don’t worry if some larger stem pieces remain. Place cauliflower pieces in small pot with 1/4 cup water over medium-low heat. Cook until tender and water evaporates, 15 minutes. Add peas and season with 1/4 tsp. salt. Remove from burner, cover, and set aside. While cauliflower cooks, prepare ingredients.
Prepare the Ingredients. Peel, trim, and cut carrots into 1/4″ diagonal slices. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
Sear the Chicken Breasts. Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook on one side until well-browned, 3 – 4 minutes. Transfer chicken, seared side up to one side of prepared baking sheet and reserve pan for making sauce (no need to wipe clean). NOTE: I did not cook mine in the stove and instead cooked it on the pan for about 4 minutes.
Roast the Carrots and Chicken. Toss carrots, 2 tsp. olive oil, and 1/4 tsp. salt on second side of baking sheet and spread into a single layer. Roast in oven until chicken reaches a minimum internal temperature of 165 degrees and vegetables are crisp-tender, 11 – 15 minutes. While chicken and vegetables roast, make sauce.
Make the Sauce. Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil, garlic, white portions of green onions, and ginger to hot pan and cook until fragrant, 1 minute. Add yellow curry paste and coconut milk and cook, stirring occasionally, until thickened enough to coat the back of a spoon, 3 – 4 minutes. Season to taste with 1/2 tsp. salt and 1/4 tsp. pepper.
Plate the Dish. Serve cauliflower rice and roasted carrots on a plate and spoon curry sauce around rice. Place chicken over sauce. Garnish with green portions of green onions.
Not the greatest meal, but family still enjoyed it. Enjoy!