Stay in Doors from Storm Katie with this DELICIOUS and Easy Lunch!
Grate the cauliflower or blend in a food processor.
In a large saucepan, melt the butter or oil over a medium / high heat and add the chicken. Cook for 4-6 minutes until browned all over.
Add the onion, garlic and pepper and sauté for 2-3 minutes.
Add the tomatoes, stock, cumin, salt and cauliflower. Stir well. Simmer covered for 10 minutes.
Add the peas and simmer for 2-3 minutes then serve.
Once cooled, store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
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> 1 large cauliflower head, grated
> 1 tbsp organic butter or coconut oil
> 600g fresh chicken breast / meat free chicken*, cut into strips
> 1 medium sized white onion, finely chopped
> 2 garlic cloves, finely chopped
> 1 green bell-pepper, diced
> 1 x 400g tin tomatoes
> 300ml fresh chicken/vegetable stock
> 1 tsp ground cumin
> 1 tsp sea salt flakes
> 100g frozen peas
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