1 pkg Kevin's Thai Coconut Chicken
1/2 pkg spinach
1 large red bell pepper, cut into 2 inch thick strips
1 large carrot, peeled and cut into ½ inch thick coins
1 medium yukon gold potatoes, cut into ½ inch thick medallions
1/2 pkg broccoli florets
1 pkg Riced Cauliflower
Favorite cooking oil
Cilantro for garnish
Dice and cut your veggies as described in the ingredient list.
Heat riced cauliflower according to package directions.
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!
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.
Add chicken to pan with vegetables and sauté for 1-2 minutes on each side, until browned. Add spinach and stir.
Turn heat down to low and add Kevin’s Thai Coconut Chicken sauce packet. Stir to combine sauce with vegetables and chicken.
Plate riced cauliflower, add veggies and chicken and add cilantro garnish.