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Jerk Chicken Saute
with cauliflower rice

Active: 40 Total: 40

This flavorful saute comes together fast once all of your vegetables are chopped.
Smarts: To make sure that every ingredient is cooked to perfection, we found it best to cook them in batches and fold them all together at the end. 



Mixed Greens Salad:
  • Vinegar, balsamic - 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 4 Tbsp
  • Mixed greens - 6 oz (sub any salad greens)
Cauliflower Rice:
  • Cauliflower florets - 1 lb
  • Butter - 1 Tbsp (use ghee for W30)
Jerk Chicken Saute:
  • Zucchini - 12 oz , cubed
  • Bell peppers, any color - 2 , cubed
  • Onions, medium and red - 1 , cubed
  • Jalapenos (opt) - 1 , sliced, seeded if you want less heat
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 1 tsp , grated
  • Vinegar, red or white wine - 2 tsp
  • Jerk or Cajun seasoning - 1 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Cinnamon, ground - 1/8 tsp
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Limes - 1 , wedges
  • Cilantro leaves - 2 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp


  1. Cauliflower rice - (Skip if made ahead for Monday.) 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)

  2. Zucchini / Bell peppers / Onions / Jalapenos / Garlic / Ginger - Prep as directed. Store zucchini, bell peppers, and onions in their own separate containers. Combine jalapenos, garlic, and ginger. (Can be done up to 5 days ahead)

  3. Make seasoning - Whisk together jalapenos, garlic, ginger, vinegar, Jerk / Cajun seasoning, aminos, and cinnamon. (Can be done up to 5 days ahead)

  4. Make vinaigrette - Whisk together vinegar, lemon juice, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)

  5. Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

  6. Limes / Cilantro - Prep as directed.

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  1. Heat the first portion of oil in a large skillet or wok over medium heat. Add the zucchini and saute until it is very tender and golden brown, 4 to 5 minutes. Season it with some salt. Transfer the zucchini to a large bowl and return the pan to heat.

  2. Add the second portion of oil to the heated pan and then the bell peppers and onions. Cook until very tender, 5 to 6 minutes. Add the peppers and onions to the bowl with the zucchini.

  3. Return the skillet or wok to medium heat and add third portion of oil. To heated oil, add chicken and cook on all sides until golden brown on the outside but not completely cooked through, 3 to 4 minutes. Pour seasoning over the chicken and bring to a simmer. Simmer until the chicken is cooked through, ~2 minutes more.

  4. Add the chicken and sauce to the bowl with the vegetables and stir everything to combine.

  5. If the cauliflower rice was made ahead, reheat in the microwave.

  6. Toss mixed greens in vinaigrette until dressed to your liking. 

  7. Serve the chicken saute over cauliflower rice with cilantro on top and lime wedges on the side. Enjoy salad on the side. 



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