5 from 1 reviews
Garlic Chicken with Cauliflower Rice Pilaf and Almond Green Beans
 
Chef:
Ingredients
  • For the Chicken:
  • 4 Chicken Breasts boneless /skinless 4 oz. each
  • 1-2 Cloves Garlic
  • Sea Salt/pepper
  • Sauce for the Chicken:
  • ¼ cup Chicken Stock low Sodium
  • 6 Tablespoons Almond Milk – Unsweetened
  • 2 Tablespoons chopped Fresh Parsley 1 egg yolk slightly beaten
  • For the Cauliflower Rice Pilaf:
  • 3 Cups Processed Cauliflower pieces (about 1 sm. Head)
  • 2 Teaspoons Fresh Basil Chopped fine
  • ¼ Cup Green Onion with Tops Minced
  • ½ Cup Colored Bell Peppers
  • 2 Teaspoon Jalapeño Minced (optional)
  • Sea Salt and pepper
  • For the Green Beans and Almonds:
  • 3 Cups Green Beans
  • 3 Tablespoons Crushed almonds
Directions
  1. For the Chicken:
  2. Rinse chicken breasts under cold water and pat dry.
  3. Rub the garlic over both sides, season with salt and pepper and place in the bottom tier of the steamer with the garlic. I put slices of garlic with my chicken for extra garlic.
  4. I also, trimmed 2 (6) ounce breasts pounding the thickest part of the chicken to create an even surface of ½ inch thickness.
  5. I used the trimmings and meshed them together making a 3rd piece of chicken ½ inch thick giving me 3 servings.
  6. These will cook in the bottom level because it is the hottest section of the steamer in about 13-15 minutes with the other vegetables above at the same time.
  7. Sauce for the Chicken:
  8. In a small sauce pan mix all of the ingredients except the egg yolk and heat gently do not boil.
  9. Remove from the heat and slowly whisk in the egg yolk.
  10. Return to heat and cook on slow simmer until thickens just a little.
  11. Set aside until serving.
  12. Yield ¾ cups.
  13. For the Cauliflower Rice Pilaf:
  14. Process I small head of cauliflower in a food processor or grate and measure out 3 cups. Combine the remaining ingredients and season to taste.
  15. Put the mixture in a dish with sides that will fit in the center of the top tier of your steamer above the chicken.
  16. Steam for 10 Minutes.
  17. For the Green Beans and Almonds:
  18. Put the green beans on the second tier of your steamer surrounding the Cauliflower dish and sprinkle almonds on top. This will steam with the cauliflower for 10 minutes.
  19. Steam the vegetables for 10 minutes or to your liking and remove the tier.
  20. Let the chicken continue to steam for another 3-5 minutes.
  21. Serve the chicken breast sliced on top of I cup cauliflower pilaf with a couple of tablespoons of sauce surrounded by 1 cup of almond green beans.
Notes
This recipe makes 3 servings and goes well with sliced tomatoes. If your family is not on program and this is not enough food for them serve them a baked potato with the dish.

In Health Now and Always,
Chef Nelda
Nutrition Information
Calories: 376 Carbohydrates: 17g Protein: 30g