Cauliflower rice - (Skip if made ahead for Tuesday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Rotisserie chicken - (Skip if already shredded on Monday.) Take meat off the bone and shred. Use a knife or your hands. (Can be done up to 5 days ahead)
Green beans / Bell peppers / Onions / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
Mushrooms / Green onions - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Heat a wok or large saute pan with oil over medium-high heat. To heated pan, add green beans, bell peppers, onions, and jalapenos. Saute until the vegetables are nearly tender, 5 to 7 minutes.
To vegetables, add mushrooms and saute for 2 to 3 minutes more until mushrooms are tender.
Add BBQ sauce and chicken and toss to combine everything and warm through, ~2 minutes more. Top with green onions.
If cauliflower rice was made ahead, reheat in the microwave.
Serve chicken and vegetable saute over cauliflower rice. Enjoy!
This was very tasty! I used a can of Pillsbury pizza crust to save time. I loved the combination of flavors and the little beat of heat from the jalapenos. I'll be making this again!