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Spiced chicken with cauliflower rice

Porcions: 2
Preparation time: 15 Minutos
calories: 200 kcal por porción
Step: 1 +


200g raw cauliflower florets
Spray oil
1 lemongrass stalk, peeled and diced
1 small red chilli, diced
4 spring onions, sliced
75g grated pumpkin
75g grated zucchini
1 small red or yellow capsicum, deseeded and diced
2 x 100g cooked chicken breast fillets, skinned and shredded
2 kaffir lime leaves, shredded
A handful of coriander or mint, finely chopped

Lime dressing:

Half a teaspoon of honey
Juice of 2 limes
2 tbsp Thai fish sauce


1. Put the cauliflower florets in a food processor and pulse until they have the consistency of rice-sized ‘grains.
2. Lightly spray a wok or deep-frying pan with oil and set over a medium to high heat. Stir-fry the lemongrass, chilli, and spring onions for 2–3 minutes. Add the cauliflower and stir-fry for 4–5 minutes until tender but still slightly crunchy.
3. Transfer to a large bowl and mix with the pumpkins, zucchini, capsicum, chicken, lime leaves and herbs.
4. Make the dressing: blend the lime juice and fish sauce and sweeten to taste. Sprinkle over the salad and toss gently.
5. Cover the bowl with a lid or some cling film and chill in the fridge for at least 15 minutes or until required.

Vegetarian option

Instead of chicken, use a 250g packet of firm tofu, cut into cubes and stir-fry, then add the lemongrass, chilli and spring onion for 2-3 minutes. The calories, fibre and carbohydrates will remain the same, but 5g of fat will be added per serving.

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