Name: BBQ Chicken, Zucchini & Bell Pepper Bake with Cauliflower Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 3 (340 g) bags frozen, riced cauliflower; 3 orange bell peppers; 3 medium zucchini squash; barbecue sauce; black pepper; extra virgin olive oil; garlic powder; salt

BBQ Chicken, Zucchini & Bell Pepper Bake with Cauliflower RiceBBQ Chicken, Zucchini & Bell Pepper Bake with Cauliflower Rice — a 35-minute lunch recipe with 9 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

3 (340 g) bags frozen, riced cauliflower

3 orange bell peppers

3 medium zucchini squash

barbecue sauce

black pepper

extra virgin olive oil

garlic powder

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, trim, and halve zucchini lengthwise, then slice crosswise into ¼-inch thick half-moons. Divide between two large baking dishes.

Wash, dry, trim, and seed bell peppers; large dice. Add to the dishes with the zucchini.

Pat the chicken dry with paper towels and cut into bite-sized pieces. Add to the dishes along with oil, salt, and pepper; toss to combine and spread out in an even layer.

Place baking dishes in the oven (it doesn't have to be fully heated) and bake until veggies start to soften and chicken is partly cooked through, 10 minutes.

After 10 minutes of baking, remove dishes from the oven. Add barbecue sauce, stir to combine, and return baking dishes to the oven. Continue to bake until veggies are fork-tender and chicken is cooked through, 8-10 minutes more. Remove from oven.

Meanwhile, preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add riced cauliflower and spices; cook, stirring occasionally, until tender, 6-7 minutes. Remove from heat.

To serve, divide cauliflower rice and BBQ chicken bake between plates. Enjoy!

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