Ingredients
- 12 oz. Chicken Strips
- Raley's Butter Chicken Sauce
- Raley's Riced Cauliflower and Carrot
Instructions
- Heat 1 Tbsp. olive oil in a large saute pan over medium heat. Add vegetables and season with salt and black pepper, stir.
- Cover and let cook for 6-8 minutes until vegetables begin to soften. Keep warm.
- Mealwhile, season chicken with salt and black pepper. Heat 1 Tbsp. olive oil in a large sauté pan over medium high heat. Add chicken and sauté for 2 minutes to brown. Add Indian butter sauce; stir and heat for an additional 2-3 minutes until hot and chicken is cooked through.
- Serve chicken over cauliflower.
