Ingredients

500g chicken breast, cubed
500g button mushrooms, sliced
5 shallots (scallions) chopped
1 cauliflower, cut in to florets
500g cherry tomatoes, halved
1 bunch chives chopped (keep some to garnish!)
1 cup chicken stock
1 cup light coconut milk
2 tbs. olive oil
salt & pepper to taste

Method

  1. In a food processor, whiz the cauliflower florets until they resemble rice, or grate them instead.
  2. Set aside.
  3. In a deep saucepan, heat olive oil on medium-high heat.
  4. Add the shallots and cook until soft.
  5. Add the diced chicken and cook for 8 minutes or until just cooked through.
  6. Add the cauliflower, mushrooms, chives, tomatoes, stock and coconut milk and stir well.
  7. Allow to simmer, cover and turn heat down to low.
  8. Allow to cook for 10-15 minutes or until the mushrooms are nice and soft.
  9. Season with salt and pepper and serve with OPTIONAL grated macadamias/cheese and an extra sprinkle of chives!

Suggestions

  1. In a food processor, whiz the cauliflower florets until they resemble rice, or grate them instead.
  2. Set aside.
  3. In a deep saucepan, heat olive oil on medium-high heat.
  4. Add the shallots and cook until soft.
  5. Add the diced chicken and cook for 8 minutes or until just cooked through.
  6. Add the cauliflower, mushrooms, chives, tomatoes, stock and coconut milk and stir well.
  7. Allow to simmer, cover and turn heat down to low.
  8. Allow to cook for 10-15 minutes or until the mushrooms are nice and soft.
  9. Season with salt and pepper and serve with OPTIONAL grated macadamias/cheese and an extra sprinkle of chives!
Calories233
Carbs16
Fat8
Protein27
Serving1
Quantity6

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