Directions: |
Directions:Preheat oven to 450 degrees.
Trim, peel, and cut carrots on a diagonal into 1/4 inch thick pieces. Trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine half the sour cream and as much hot sauce as desired. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Toss carrots on baking sheet with a drizzle of oil, half the fry seasoning, salt and pepper. Roast on top rack for 5 mintues.
Carefully toss cauliflower rice on empty side of sheet with a drizzle of oil, remaining fry seasoning, salt, and pepper. Roast until veggies are browned and tender, about 10 minutes more.
Pat chicken dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/2 inch thick. Season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat and transfer to a cutting board. Tent chicken with foil to keep warm.
Heat a drizzle of oil in pan used for chicken over medium high heat. Add scallion whites, cook, stirring occasionally, until fragrant and tender, 1-2 minutes.
Stir in roasted cauliflower rice, Monterey jack, stock concentrate, remaining sour cream, and 2 Tbsp butter until melted. Remove from heat. If too thick, stir in water 1 Tbsp at a time until desired consistency.
Slice chicken crosswise.
Divide cheesy cauliflower rice between shallow bowls; top with chicken and carrots in separate sections. Drizzle everything with spicy crema and garnish with scallion greens. |
This recipe for Chicken and Cheesy Cauliflower Rice Bowls is from