SKINNY BANG BANG CHICKEN WITH CAULIFLOWER RICE MEAL PREP

INGREDIENTS:

• 5 tbsp olive oil, divided
• 1 lb chicken breast or tenders
• 1 lb fresh spinach
• 4 cups cauliflower rice (you can buy pre-riced cauliflower or rice your own by pulsing cauliflower florets in a food processor)
• salt to taste
• 1 lime, cut into four wedges

BANG BANG SAUCE (THIS MAKES A LITTLE MORE THAN FOUR SERVINGS WORTH SO YOU WILL HAVE SOME EXTRA)

• 1/4 cup  + 2 tbsp fat free plain Greek yogurt
• 1/4 cup + 2 tbsp light mayonnaise
• 1/4 cup + 2 tbsp Thai sweet chili sauce
• 1 1/2 tbsp honey
• 1 1/2 tsp sriracha sauce
• 2 tsp lime juice

DIRECTIONS:

1. In a large skillet, add 2 tbsp olive oil and bring to medium high heat. Add chicken breast to pan and cook a few minutes on both sides until chicken is cooked and has a light brown sear on both sides. Remove chicken and set aside to allow to cool. When chicken is cooled, slice into 1/2 inch thick pieces.
2. Add another 1 tbsp of olive oil to skillet and bring to medium high heat. Add spinach and cook until tender. Add salt to taste. I recommend adding less salt than usual since you will also be mixing the spinach with the bang bang sauce later. Remove spinach to allow to cool.
3. Add remaining 2 tbsp olive oil to skillet and bring to medium high heat. Add cauliflower rice and cook until cauliflower is tender but still crisp. Mix in salt as needed. When cauliflower rice is finished, remove from heat and allow to cool.
4. In a bowl, add all sauce ingredients. Mix with a whisk until uniform.
5. Add cauliflower rice, spinach and chicken to meal prep containers. Add sauce to four small containers and place into meal prep containers. You should have some sauce leftover. I wanted to make sure there was enough sauce rather than not having enough sauce. Add a lime wedge to each meal prep container. Close containers and store in fridge.
6. When ready to eat, remove sauce container and lime wedge and heat up remaining food. Drizzle food with sauce and fresh lime juice.

FULL RECIPES

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