Instructions

• 1

  Dice and cut your veggies as described in the ingredient list.

• 2

  Heat riced cauliflower according to package directions.

• 3

  Heat 1 tablespoon of your preferred cooking oil in a large sauté pan over MED-HIGH heat. Add broccoli florets, red bell peppers, carrots, and potatoes. Season with salt and pepper and sauté for 5 minutes.

  Hold back the spinach here so it doesn’t get over cooked. We will add it later!

• 4

  While vegetables are sautéing, prepare your chicken for cooking by gently massaging the package and separating the chicken into strips. Open the bag and drain the natural broth.

• 5

  Add chicken to pan with vegetables and sauté for 1-2 minutes on each side, until browned. Add spinach and stir.

• 6

  Turn heat down to low and add Kevin’s Thai Coconut Chicken sauce packet. Stir to combine sauce with vegetables and chicken.

• 7

  Plate riced cauliflower, add veggies and chicken and add cilantro garnish.