MY CHICKEN TENDERS over CAULIFLOWER-MUSHROOM-BROCCOLI RICE

​It’s so easy and you can have this meal done in no time. The BONUS? You control all the ingredients, so it is so healthy and fresh to eat and enjoy!
Category:  Entreé  
Approx. Prep and Cook Time:    under 30 Minutes
Approximate Cost:    $9.19 or $4.09 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2+
 
Ingredients
4 large chicken tenders ($3.20)
1 bag 15 oz. of Trader Joe’s Cauliflower rice ($2.49)
3 broccoli florets ($1.00)
4 Baby Bela mushrooms (.50)
1 onion (.40)
1 ½ tbsp. Angie’s basting olive oil (.40)
1 ½ tsp. AdoboChón Bohío (.20)
 
Directions
Clean and season the chicken tenders with 1 tbsp. of basting oil, 1 adobo & refrigerate.
Chop the onion, mushrooms and broccoli in about ½ inch bite pieces.
Sauté in ½ tbsp. of basting oil in a skillet, and add ½ tsp. of Adobo. Add the cauliflower rice and mix all well, cooking just until the cauliflower softens. You may need to add a tbsp. of water to create steam and allow the cauliflower to cook faster.
Remove from skillet and add the chicken tenders, cook until golden brown in its own marinate.
Done!