Creamy Sriracha Chicken

Place creamy sriracha in warm water to thaw (if scheduling, place the creamy sriracha in the fridge to thaw under refrigeration).

Open chicken and place on the Suvie roasting rack (handles facing up) in a Suvie pan. Season with 1 tbsp (2 tbsp for 4 servings) olive oil, 1/4 tsp (1/2 tsp for 4 servings) salt and freshly ground pepper. Place chicken in the Top Zone of Suvie.

Before opening, tap cauliflower rice and green bean packages against the countertop to break up any large pieces. Open cauliflower rice and green bean packages and add to a separate Suvie pan. Season with 1 tbsp olive oil (2 tbsp for 4 servings), 1/4 tsp (1/2 tsp for 4 servings) salt and freshly ground pepper. Place rice and green beans in the Bottom Zone of Suvie.

Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen. Bottom Zone: Roast at 325°F for 15 mins (for 4 servings, Roast for 20 mins). Top Zone: Roast at 350°F for 27 mins (for 4 servings, Roast for 37 mins).

When the cook is complete, remove pans from Suvie and set aside chicken to rest for 4 minutes. Gently massage the creamy sriracha package if it has separated.

Stir rice and green beans together and season to taste with salt. Divide between plates. After resting, divide the chicken between plates and drizzle with the creamy sriracha.