Our delectable chicken breasts are roasted until perfectly juicy and then served atop of a bed of tender cauliflower rice, sweet bell peppers, and onions. Our tangy and tantalizing tomatillo sauce is roasted with the vegetables for flavor in every bite.
Tomatillo Chicken Bowl with Cauliflower Rice
- 2 chicken breasts
- 10 oz Cauliflower Rice
- 6 oz Southwest Veg Mix
- 6 oz Tomatillo Sauce
1) Place the wire roasting rack into a Suvie pan. Place the chicken breasts on the roasting rack set within the Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper for 2-servings (Season with 2 tbsp olive oil, 1/2 tsp salt and freshly ground pepper for 4-servings.)
2) Before opening, tap cauliflower rice and southwest veg blend packages against the countertop to break up any large pieces. Open cauliflower rice and southwest veg packages and add to a separate Suvie pan.
3) Load the chicken in the top zone, and then load the cauliflower rice and southwest veg in the bottom zone of Suvie. Select Cook Now or Schedule. (Make sure to select “Yes” when asked if Cooking from Frozen):
Suvie Cook Settings
Bottom Zone: Roast Mode at 325°F for 15 minutes for 2 people, or 20 minutes for 4
Top Zone: Roast at 350°F for 24 minutes for 2 people, or 34 minutes for 4
4) After the cook is complete, remove cauliflower rice and peas from Suvie and season to taste with salt and pepper. Remove chicken from Suvie and cut into slices. Divide between plates and garnish with the teriyaki sauce and sesame seeds. Season to taste with salt and pepper.
Nutritional Information per serving (2-4 servings per recipe): Calories 410, Total Fat 9g, Total Carbohydrates 33g, Total Sodium 970mg, Total Protein 48g.