Chicken with Cauliflower Rice
This recipe is gluten and dairy-free.
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.
Ingredients
- ¾ cup gluten-free chicken stock
- 1 spring onion (10g), chopped
- 1 clove garlic
- 3 x 55g chicken tenderloins
- 190g cauliflower rice
- Salt and freshly ground black pepper, to taste
- ¼ cup (50g) frozen peas
- ¼ cup (12g) parsley leaves, chopped
- 1 tablespoon (10g) toasted pine nuts
- 1 teaspoon olive oil, for drizzling
Per serve:
Energy: 1670kj (401kcal)
Protein: 45.6g
Fat: 15.5g
Carbohydrates: 8.7g