Cauliflower Couscous And Chicken
Perfect for those times when you just want a plate full of carbs!
- Time
- 45 minutes
- Serves
- 4
- Calories
- 333
Ingredients
- 40g walnuts
- 2 cloves garlic, crushed
- 1 tsp dried oregano
- 1kg pumpkin, chopped into large chunks
- 4 large beetroot, peeled, chopped into large chunks and wrapped in foil
- 600g cauliflower, roughly chopped
- 1 lemon, juiced
- 1 tbsp apple cider vinegar
- 400g chicken breast, sliced thinly
Method
- Preheat the oven to 200°c then place pumpkin and beetroot in the oven. Cook for about 30 minutes or until the pumpkin is soft and golden. Add the walnuts for the last 10 minutes.
- Place the chicken, garlic, oregano and 1/2 the lemon juice in a bowl and let sit for 10-30 minutes. Then fry in a non-stick pan over high heat until cooked.
- Place the cauliflower in a food processor and blitz until it is the consistency of couscous. Then tip into a fry pan on high heat and cook until softened.
- Plate up everything together topping with apple cider vinegar and remaining lemon juice.