Chicken with Bell Peppers, Mashed Cauliflower and Cabbage Salad

Ingredients

• Chicken Breast200 g
• Garlic1 clove (3 g)
• Cabbage1/2 cup (45 g)
• Scallion1 tablespoon (5 g)
• Cauliflower1.5 cup (165 g)
• Milk2 tablespoon (30 ml)
• Butter1/2 tablespoon (15 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (7 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Cut the cauliflower into small florets and place in the pot with boiling water. Boil for 3-4 minutes. Remove and set aside.

2. 2

   Step 2

   If you wish, you can microwave it for 5 minutes.

3. 3

   Step 3

   Separately, heat the pan over high heat. While heating, season the chicken with salt and pepper.

4. 4

   Step 4

   Once heated, pour half of the oil and add the chicken breast, reduce the heat to medium and cook for 3 minutes on each side. Set aside.

5. 5

   Step 5

   Finely chop the garlic and bell pepper.

6. 6

   Step 6

   Add the rest of the oil to the pan and add the bell pepper, garlic and a pinch of salt. Stir-fry for 5 minutes, stirring occasionally.

7. 7

   Step 7

   Add the chicken breast again, cover and let it cook for 5 more minutes to finish cooking and taste.

8. 8

   Step 8

   Use a hand blender or food processor to blend the cauliflower with butter, milk and salt to taste until creamy.

9. 9

   Step 9

   For the salad, cut the cabbage into strips and chop the scallions. Season with lemon juice, salt and pepper to taste.

10. 10

    Step 10

    Serve the chicken with bell peppers with the mashed cauliflower and cabbage salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Bell Peppers, Mashed Cauliflower and Cabbage Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.