Cauliflower fried rice with legumes and chicken shish kabobs are a super easy and healthy meal prep that's ready in a flash. Gluten-free!
Ready in 20 minutes and easy to make, this Cauliflower Fried Rice with Legumes and Chicken Shish Kabobs is a healthy, protein-packed recipe that is also full of veggies!
For Cauliflower:
For chicken:
Ok, let's get one thing straight. Kebabs and kabobs are the same thing. Just semantics.
First, you process the cauliflower so it's in smaller, rice-sized pieces. Cook the lentils in boiling water until they're tender, which takes about 20 minutes or so. Then, in a skillet, you cook the onion because all good things start with a sauteed onion, right? Add in that riced cauliflower and cook it for five to ten minutes. Bring the chickpeas and lentils for extra-extra protein awesomeness, and set it aside after it all basically gets heated through together.
Season the chicken to taste; you can aim for about ½ teaspoon of the seasonings we indicate, or come up with your own favorite combination. Cook the chicken right over a hot grill if you so desire, but a grill pan indoors will work, too. Just keep an eye on it and make sure your oven fan is on if you choose the latter because those grill pans get very hot!
These kabobs keep great in the fridge in airtight containers for up to 4 or 5 days. Reheat everything in a low oven, wrapped in foil, or if you're so motivated, you can eat this at room temperature, or just reheat the rice. You can also make this ahead of time and freeze it, or freeze any leftovers in airtight containers for up to 3 months. Cauliflower rice and legumes can handle the freezer. Defrost overnight in the fridge or right in a hot skillet with a little bit of oil.
Everyone loves chicken breasts, sure, but you can use thighs if you'd rather. They're a little moister and, some might argue, more flavorful.
Instead of chickpeas, you can use other beans such as white, red, or black beans. Alter the seasonings to suit your taste, too. If you use black beans, for example, you might want to lean more heavily on the cumin or use chili powder, too, on the chicken.
Feel free to stir in half a can of diced tomatoes with the rice and chickpeas for a little brightness.
And of course, you know how we love cauliflower rice around here, but you can substitute white or brown rice instead if desired. No biggie! It will still taste great, but will require a little more cooking.
If you are using wooden skewers, it's a great idea to soak them in warm water for 10 to 15 minutes so that when you put food through them and cook them over a flame, the wood doesn't burn. Alternatively, you can use metal skewers if you've got them.
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