A light, simple and flavour packed dish, perfect for any time of year.
Ingredients
200g cauliflower
4 small peppers (red, green or yellow) or 2 large (cut the tops off -but keep them-and remove seeds)
250g chicken, chopped in to small bite sized pieces
50g almonds (can use alternative such as seeds or other nut)
2 garlic cloves
1 tsp sea salt
½ tsp cumin
½ lime, juiced
1tsp coconut oil
6-8 coriander leaves
Instructions
Pre-heat oven to 160°c / 320°f
Chop the cauliflower in to smaller pieces before placing in to a food processor
Blitz until rice like consistency and place in a bowl to the side
In to the food processor place almonds and garlic and blitz for 20-30 seconds until broken down in to smaller pieces (this will give the cauliflower rice a lovely crunchy texture
In to a pan over high heat place coconut oil then fry off chicken on each side until sealed and turning golden
Add in cumin, almond / garlic mix and continue to mix in for 1-2 minutes
Add in the cauliflower rice, coriander, sea salt and fully combine
Remove from heat and spoon in to the peppers until full
Place on to a baking tray (also place the pepper tops too) and drizzle with olive oil
Bake for 20-25 minutes until the pepper's roasted and the top of the cauliflower rice should be toasted and a golden brown
Squeeze a generous amount of lime on top of each
Serve by popping the tops of the peppers back on a bed of kale, broccoli or spinach or alternatively with some roasted tomatoes
Recipe by at https://thelowcarbkitchen.co.uk/garlic-chicken-and-almond-stuffed-pepper/