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Mix all marinade ingredients together. Reserve 1/4 of the marinade for a sauce. Pour the rest of the marinade over the chicken and allow to marinate for a minimum of 30 minutes up to 4 hours.
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Meanwhile in a food processor, puree the cauliflower to make cauliflower rice.
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Steam the cauliflower rice, the broccoli and the carrots (all separately).
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Sautee the chicken. To prevent burning, keep the marinade sauce to a minimum in the hot pan and add a little water and cover with a lid to allow the chicken to steam as it sautés.
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Set cooked chicken aside to rest. When cool enough to handle, slice the chicken.
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Now you are ready to assemble. In smaller containers with lids add some steamed cauliflower rice, broccoli, carrots and slices of chicken to each container. Pour a little of the warm marinade sauce over the chicken of each one. If desired sprinkle a little diced green onion to garnish each one. Enjoy each container throughout the week as a healthy lunch.