Ingredients
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Roasted Chickpeas
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1 cup Drained chickpeas
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1 tsp Smoked paprika
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1 tsp Garlic powder
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1/4 tsp Saltor to taste
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1/2 tsp Black pepper powderor to taste
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Cauliflower Fried Rice
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1 large Cauliflower headbroken into florets
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1 tsp Cumin powder
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1 tsp Garam Masala
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1/2 tsp Salt
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1/2 tsp Turmeric powder
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1/4 tsp Cayenne pepper
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2 Chicken Breastboneless and skinless cut in 1 inch cubes
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2 tbsp Olive oil
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2 Garlic Clovesminced
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1 tsp Ginger powder
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1 small Onionchopped
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1 cup Carrotsshredded
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1cup Peasfrozen
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2 tbsp Cilantrofor garnish
Directions
This Indian Cauliflower Fried Rice with Chicken is a must try. Loaded with delicious Indian flavors, you certainly won’t miss the carbs!
Steps
1
Done
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Preheat oven to 400 F degrees. Spray a baking sheet with cooking spray. In a medium bowl toss together the chickpeas with the smoked paprika, cumin, garlic powder, salt and pepper. Make sure each chickpea is covered in spices. Spread the chickpeas in an even layer over the prepared baking sheet. |
2
Done
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Roast the chickpeas in the oven for about 25 minutes or until crispy on the outside. Meanwhile place the cauliflower florets in a food processor and pulse until mixture resembles the texture of rice. You will probably have to do this in a couple batches. Place in a bowl and set aside. |
3
Done
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In a bowl combine the cumin, garam masala, salt, turmeric and cayenne pepper. Add the chicken pieces and toss and make sure each chicken piece is coated in the spice mixture. In a skillet heat 1 tbsp of the olive oil over medium hight heat. Add the minced garlic and ginger and cook for 15 seconds. Add the chicken and cook for about 7 minutes or until the chicken is no longer pink and starts to brown a bit. |
4
Done
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Remove the chicken from the skillet. Add the remaining 1 tbsp of olive oil and add onion, carrots and peas. Cook and stir for 2-4 minutes. Add the cauliflower rice and stir well, then cook for another 5 minutes until cauliflower is tender. Season with salt and pepper if needed. Return chicken and heat through. |
5
Done
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Serve while warm topped with the roasted chickpeas and cilantro. |