Mediterranean Chicken with Goats Cheese

This takes only 20 minutes to cook from start to finish and is a great option for bulk preparation.
Serve the chicken on real rice if you want a higher carb/low fat meal, and omit the goats cheese.




  • 2 medium, raw chicken breasts
  • 2 small whole tomatoes, chopped
  • 1 red capsicum, chopped
  • 1 field mushroom, chopped
  • 2 tablespoons crushed garlic
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 2 teaspoons dried oregano and parsley
  • Water
  • 1 teaspoon olive oil
  • Salt & pepper
  • 80g soft goats cheese
  • Dash of red wine



In a large non stick frying pan, heat the olive oil before adding the chicken.
Cook for 4 minutes or until the underside is lightly golden before adding the vegetables, paprika, garlic and dried herbs. Add ½ cup of water and then turn the chicken over.

Simmer for around 7-8 minutes after turning the chicken over and cook for a further 1-2 minutes.
While this is happening, finely chop or process 1/2 large head of cauliflower and microwave on high for 2 ½ minutes.

After the cauliflower is done, begin shredding the chicken breasts in the pan by pulling them apart with a fork. Layer the chicken on top of the rice and add 20g of goat’s cheese before serving.  Serves 4.


Nutritional info per SERVE;

Calories: 290
Fat: 8g
Protein: 37g
Carbs: 9g
Fibre: 10g