Gluten free chilli cream chicken with cauliflower rice

What haven’t I done before? Made a chicken, chilli and cream dish before.

Ingredients (serves 2):
1 x Red onion, diced
3 x Green chillis, diced
2 x Garlic cloves, diced
1 x Chicken breast
100ml x Double cream (use more if required)
0.5 tsp paprika (I used smoked)
0.5 tsp oregano
Olive oil
Salt and pepper (to taste)
For the cauliflower rice:
0.5 x Cauliflower
Sesame oil
Salt and pepper (to taste)

1. Heat a pan with 1 tbsp of olive oil. When hot, saute the onions and garlic.
2. When the onions and garlic are transparent, but not brown, add in the chicken. Cook for 10 minutes whilst stiring regularly.
3. Add in the chillis, paprika, oregano, salt and pepper. After 3 minutes add in the cream and stir through.
4. Warm through for 5 minutes or until the cream has started to boil. Use a blender to blitz the cauliflower and then in a pan with about 2 tbsp sesame oil stir-fry the cauliflower rice. Add in salt and pepper to taste. It takes about 5-7 minutes and then can be served along with the chilli cream chicken.

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