Grilled Chicken & Veggie Rice

Ingredients

• 2 chicken breasts (~170 g each — cook 4–6 at once to use in salads and rolls later in the week)
• 200 g green beans (frozen or fresh)
• 1 bag (300 g) frozen cauliflower rice
• 1 pack (250 g) microwavable rice, any variety (½ pack per person)
• Spices of your choice (e.g. Italian herbs, paprika, cumin)
• Black pepper, salt
• 2 tbsp (30 ml) olive oil, divided
• Optional: 1 tsp sesame seeds per serving

Method

1. 1Drizzle the chicken breasts with a little olive oil, season with your chosen spices, salt and pepper, then grill in an air fryer, pan or oven for 15–20 minutes until cooked. Tip: while the oven or air fryer is on, cook 4–6 breasts at once and refrigerate the extras — ready to use in salads and rolls later in the week.
2. 2Place the cauliflower rice in a dry frying pan on medium heat. Once the water evaporates, add your chosen spices, salt, pepper and ½–1 tbsp olive oil.
3. 3Microwave the full rice pack (250 g) for 90 seconds or as indicated on the pack.
4. 4Mix the microwavable rice into the cauliflower rice.
5. 5Steam or microwave your green beans for 5–7 minutes until tender but still crunchy. Toss with a drizzle of olive oil, salt, pepper and sesame seeds if using.
6. 6Incorporate everything onto the plates and enjoy!
7. 7Tips: on the photo I used mushrooms ready rice and added Italian style spices. You can use plain brown or white rice, or any type of rice and spices that are your favourite.