- 1 pound chicken breast
- 2 cup barbecue sauce
- 1 cup brown rice, raw
- 2 medium cauliflower
- 3 clove garlic
- 4 tablespoon olive oil
- 1 teaspoon turmeric, ground
- 1 teaspoon cumin, ground
- 1/2 teaspoon sea salt
- 4 medium tangerine (mandarin orange)
Add chicken to crockpot. Pour in the barbecue sauce and stir around to fully coat. Cook on low for 4-5 hours until chicken is no longer pink.
Approximately 45 minutes before chicken is done, prepare cauliflower: Preheat oven to 450°F. Cut cauliflower into bit-sized florets and toss into a mixing bowl with sliced garlic. Drizzle with olive oil, and sprinkle with turmeric, cumin, and salt; toss well to combine and coat evenly. Bake for 20-25 minutes, tossing a few times throughout cooking time.
Meanwhile, cook rice as directed on package.
Serve chicken with rice, cauliflower, and oranges on the side.
Calories: 704kcal | Carbohydrates: 102g | Protein: 33g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 1789mg | Fiber: 7g | Sugar: 45g