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
- 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;