Made With Riced Cauliflower
Carbs
14
Time
20 mins
Calories
350
Serves
1 people
Veg Servings
4
Ingredients
- 1/3 can of tinned tomatoes
- ¼ scotch bonnet chilli, finely chopped
- ¼ brown onion, finely chopped
- ¼ tsp of tomato puree
- ½ cup of water
- Salt to taste
- ¼ tsp of chicken seasoning
- 1 bay leaf
- A pinch of thyme
- 1 pouch Fullgreen Riced Cauliflower
- Splash of olive oil
- Cooked chicken fillets & arugula leaves to serve
Method
- 1 Make your tomato mixture first - fry the onion in some olive oil until soft, then add the scotch bonnet chilli and tinned tomatoes. Simmer until cooked through.
- 2 Add the tomato puree, bay leaf, chicken seasoning, thyme and water, seasoning with a little salt to taste.
- 3 Add the Riced Cauliflower to the mix, stirring until heated through.
- 4 Serve with some grilled chicken and rocket leaves and enjoy!
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