Moroccan chicken with cauliflower “rice” and warm carrot salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Moroccan chicken with cauliflower “rice” and warm carrot salad

Moroccan chicken with cauliflower “rice” and warm carrot salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Diabetes-Friendly, Carb-Conscious, Protein Plus

2 Servings, 640 Calories/Serving

20 Minutes

For a fast veggie-rich, Moroccan-inspired dish, we toss lightly spiced chicken breast strips with a warm carrot-raisin salad and serve everything over cauliflower “rice.”

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 10 ounces organic cauliflower “rice”
  • 3 ounces organic baby carrots
  • 1 organic red onion
  • ¼ cup golden raisins
  • Sunbasket honey-ginger glaze (honey - granulated garlic - ground ginger)
  • 3 tablespoons dry-roasted Marcona almonds
  • 10 ounces boneless skinless chicken breast strips
  • Sunbasket Moroccan spice blend (coriander - cumin - allspice - cinnamon)
Ingredient IQ
Despite the name, allspice is not a mixture of spices but is the dried berry of the Pimenta dioica tree, native to Jamaica and Central America. It tastes like a mild blend of clove and nutmeg, a flavor you might recognize from jerk seasoning. We also like to add it to our Moroccan spice blend.

Nutrition per serving

Calories 640, Total Fat 38g (49% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 280mg (12% DV), Total Carb. 43g (16% DV), Fiber 9g (32% DV), Total Sugars 25g (Incl. 7g Added Sugars, 14% DV), Protein 38g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the cauliflower “rice”

  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside 1 tablespoon [2 TBL] for garnish.
In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper. Transfer to a large heatproof bowl, stir in all but 1 tablespoon [2 TBL] of the parsley, and cover to keep warm. Wipe out the pan.
While the cauliflower “rice” cooks, start the carrot salad.

2

Make the warm carrot salad

  • Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise.
  • Peel and thinly slice enough onion to measure 1½ cups [3 cups].
  • In a small bowl, cover the raisins with hot tap water and soak until plumped, 4 to 5 minutes, then drain.
In a large frying pan over medium heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Add the carrots and cook, turning once, until lightly browned and starting to soften, 3 to 4 minutes. Add the onion and 1 to 2 teaspoons more oil if the pan is dry, season with salt and pepper, and cook, stirring occasionally, until the onion is starting to caramelize, 4 to 5 minutes. Stir in the honey-ginger glaze and raisins, toss to coat, and cook until the carrots and onion are tender and the raisins are heated through, 1 to 2 minutes. Transfer to another large heatproof bowl and season to taste with salt and pepper.
While the carrots and onion cook, prepare the chicken.

3

Prep and cook the chicken

  • Coarsely chop the almonds for garnish.
  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Toss the chicken with the Moroccan spice blend and season with salt and pepper.
In the same pan used for the cauliflower “rice,” warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes. Transfer to the bowl with the carrot salad and toss to coat.

Serve

Transfer the cauliflower “rice” to individual plates and top with the chicken and warm carrot salad. Garnish with the almonds and remaining parsley and serve.
Kids Can!
  • Strip the parsley leaves.
  • Scrub the carrots.
  • Measure the onion.
  • Garnish with the almonds and parsley.
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