Cauliflower Stew with Grilled Chicken

Ingredients

• Chicken Breast150 g
• Cauliflower1.5 cup (165 g)
• Potato1/2 medium (90 g)
• Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Tomato1/2 count (65 g)
• Garlic1 clove (3 g)
• Paprika1/2 teaspoon (2 g)
• Red Bell Pepper1/4 count (30 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Place the tomato, onion, bell pepper and garlic in a blender cup and blitz until smooth. Stir-fry the mixture in a pot over medium heat with half of the oil. Let cook for 5 minutes.

2. 2

   Step 2

   Meanwhile, wash, peel and chop the potato. Slice the carrot into thin slices.

3. 3

   Step 3

   Add the chopped potato, carrot and cauliflower in the pot.

4. 4

   Step 4

   Season with paprika, salt and pepper. Mix well, cover and let cook for 10 minutes over medium heat. Optional: Add a pinch of oregano.

5. 5

   Step 5

   At the same time, heat the remaining oil in a pan over medium-high heat. Salt and pepper the chicken.

6. 6

   Step 6

   Once heated, add the chicken and cook for 4-6 minutes per side over medium heat. Once done, remove and set aside.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cauliflower Stew with Grilled Chicken can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.