Method
Step 1. Place the stock, spring onion and garlic in a saucepan and bring to the boil. Add the chicken, immediately reduce the heat and gently simmer for 5 minutes or until the chicken is just cooked. Remove from stock and keep warm. Set stock aside.
Step 2. Meanwhile, place the cauliflower rice and seasonings in a microwave safe container, cover and microwave on 100% power for 3 minutes. Add the peas and microwave for a further 1 minute. Stir through the parsley, pine nuts and 1 tablespoon reserved chicken stock. Transfer to a serving plate and top with shredded chicken and lightly drizzle with the oil.
Tip: Strain, cool and freeze remaining chicken stock for another use.