Meal Card: Bistro Chicken with Garlic Herb Cauliflower Rice

Directions

1) Place packets of horseradish sauce and garlic herb butter in a bowl of hot water to thaw. If scheduling this meal, place in the fridge to thaw. 

2) Open chicken and place on a Suvie roasting rack (handles facing up) set within a Suvie pan. Season with 1 tbsp (2 tbsp for 4 servings) olive oil, 1/4 tsp (1/2 tsp for 4 servings) salt and freshly ground pepper. Place chicken in the Top Zone of Suvie.

3) Before opening, tap cauliflower rice and asparagus against the countertop to break up any large pieces. Add cauliflower rice and asparagus to a separate Suvie pan. Season with 1 tbsp olive oil, 1 tsp salt, and freshly ground black pepper (season with 2 tbsp olive oil and 2 tsp salt if cooking a 4 person serving). Place in the bottom zone of Suvie. 

4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen. 

Suvie Cook Settings

Bottom Zone: Roast at 300°F for 8 minutes

Top Zone: Roast at 350°F for 27 minutes (for 4 servings, Roast for 37 minutes) 

5) After cooking, do not clear cook screen. Remove pans from Suvie and transfer chicken to a cutting board. Stir garlic herb butter into the cauliflower rice and return pan to Suvie. Continue cooking 5 minutes more. 

6) Cut chicken into slices. Stir cauliflower and asparagus together and season with salt and pepper. Divide cauliflower, asparagus, and chicken between plates. Drizzle with creamy horseradish sauce and serve.