- 1.5 tbsp olive oil
- 1.5 lbs boneless skinless chicken thighs
- salt and pepper
- 100 ml water
- 1.5 tsp cumin
- 1.5 tsp curry powder
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 3/4 tsp coriander
- 3/4 tsp garam masala
- 3/4 tsp salt
- 100 ml tomato sauce
- 3/4 head cauliflower riced, roughly 4 cups
- 2 1/4 cups green beans fresh or frozen
Heat oil in a large non-stick pan. Add chicken ad cook 5 minutes per side, or until cooked through. Transfer to clean plate.
Drain pan if there is excessive oil. Add the water and spices and simmer for 2 minutes, stirring constantly.
Add the tomato sauce and stir until completely mixed with the spices.
Add the riced cauliflower in two batches, stirring until the tomato sauce/spice mixture is completely mixed in. Add the green beans and cook for 2 - 4 minutes, until soft and cooked through.
Split up into 2 cup portions and enjoy!
Tip: To make cauliflower rice, pulse raw cauliflower in a food processor util pieces resemble rice.
Tip: Store in sealed containers in the fridge for easy lunches for up to 4 days. Reheat until steaming hot.
Serving: 2cups | Calories: 207kcal | Carbohydrates: 8g | Protein: 24g | Fat: 8g | Fiber: 3g