Curried Chicken & Cauli Rice.

*serves 4
=209 calories per serve
(C10g |F6g | P28g)
INGREDIENTS:
  • 1 cup (8 fl oz), Water
  • 2 tbsp,  curry powder
  • 1 lb(s), Chicken Breast
  • 1/2 onion, diced
  • 100mL Lite Coconut Milk
  • 3 cup (86 g), All Natural Frozen Cauliflower
  • 0.50 tbsp(s), Unbleached All Purpose Flour
  • 0.50 tablespoon (14g), Coconut Oil Organic
  • 100 g, Carrots, baby, raw
  • 1 cup chopped, Celery, raw

COOKING INSTRUCTIONS:

  1. Combine flour, curry powder & any additional herbs and spices you would like into a resealable plastic bag. Add chicken & onion, seal the bag, and toss gently to coat.
  2. Heat coconut oil in large skillet over medium heat.

  3. Add chicken; cook for 5 minutes, stirring frequently, or until chicken is no longer pink.

  4. Add 2 cups coconut milk, carrots, and celery. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 7 to 10 minutes, or until chicken is tender.

  5. Add cauli rice to mix and stir to combine. Simmer for approximately 3-5 minutes until cauliflower beads becomes soft.

  6. Serve & enjoy.
SERVING SUGGESTIONS:
*NOTE THESE ARE NOT INCLUDED IN ABOVE MACROS
  • boiled basmati rice
  • quinoa
  • cous cous
  • steamed greens
  • naan bread
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