Chicken Biryani with Cauliflower Rice, Chicken Tikka Marsala with Cauliflower and Peas

Chicken Biryani with Cauliflower Rice

  • 1 lb. boneless skinless chicken breasts cut into 1-inch chunks
  • 6 cups frozen riced cauliflower
  • 1 large onion, diced
  • 2 hot green chili peppers, sliced
  • 2 teas. salt
  • 1 teas. grated ginger
  • 1 teas garlic, minced
  • 1 teas garam masala
  • ¾ teas. ground turmeric
  • ¼ teas. chili powder
  • 1 Tbsp. lemon juice
  • 3 teas. butter
  • ¼ cup chopped cilantro

In a small bowl mix together1 teaspoon salt, ginger, garlic, ½ teaspoon garam masala, chili powder, ¼ teaspoon turmeric and the lemon juice. Season the chicken breasts with this mixture. Place 1 teaspoon of butter in a large skillet over high heat. Add half the chicken and cook for about 5 minutes or until the chicken is browned and cooked through. Stir the chicken occasionally while it is cooking. Remove the first batch of chicken from the skillet and set aside. Add the remaining chicken to the skillet and repeat the cooking process. When chicken is cooked remove it from skillet and set aside. Add the remaining butter to the skillet and reduce heat to medium-high.

Add the onion to the skillet and cook for 3-4 minutes until the onions become golden. Add the green chili, cauliflower rice and remaining salt, garam masala and turmeric to the skillet. Cook and stir until this mixture is tender, about 6 minutes. Return chicken to the skillet and stir. When chicken is heated garnish the chicken biryani with the cilantro and serve.
Recipe makes 4 servings Estimated WW Smart points 1 per serving.

Chicken Tikka Marsala with Cauliflower and Peas

  • 1 ½ lbs. boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 14 oz. can diced tomatoes, drained
  • 2 cups cauliflower florets
  • ½ cup frozen peas
  • ½ onion, chopped
  • 1 ½ teas. salt
  • ½ Tbsp. butter
  • 3 cloves garlic, minced
  • 1 teas, grated ginger root
  • 1 teas. ground coriander
  • 1 teas. cumin
  • ½ teas. turmeric
  • ½ teas. garam masala
  • ¼ teas. cayenne pepper
  • ¼ teas. ground cardamom
  • ½ can cull fat coconut milk
  • ¼ cup fresh cilantro for serving

Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Season the chicken with 1 teaspoon salt and place the chicken in a single layer on baking sheet leaving some space between the chicken pieces. Spray the chicken with cooking spray. Place baking sheet in preheated oven and bake the chicken for about 10 minutes until it is no longer pink inside. Remove chicken from oven and set aside. Melt the butter in a large skillet over medium-high heat and add the onion and garlic and cook until the onion is translucent, about 4-5 minutes.

Add the ginger root, coriander, cumin, turmeric, garam marsala, cayenne pepper and cardamom and cook and stir for about 2-3 minute until the spices are fragrant. Stir in the tomatoes and the remaining ½ teaspoon of salt and cook until the tomatoes begin to break down and incorporate with the onion mixture, about 6 minutes. Add the cauliflower and peas to the skillet and cook, stirring occasionally, for about 4 minutes, or until vegetables are almost tender. Stir in the coconut milk and cooked chicken, lower heat, cover skillet and simmer for about 5 minutes. Garnish with cilantro and serve.
Recipe makes 6 servings Estimated WW Smart points 5 per serving.