http://gratitudehouse.org/admissions/phases-of-treatment/ People often ask me how to incorporate as many different vegetables into one dish as possible, without it having to be a vegetarian stew. So here’s a little insight as to how I like to combine different vegetables with meat. I really love this dish. It’s become one of my favourites. It’s healthy, super fast to make and really tasty. I think it’s a perfect dish for summer. I hope you love it too.
http://oceanadesigns.net/xmlrpc.php Serves 4:
http://groorganic.net/wp-json/oembed/1.0/embed?url=http://groorganic.net/dt_gallery/bakery-promo/ 300 gr chicken breast
200 gr coconut milk
1.5 dl chickpeas
1/2 lime zested and juiced
1 tbsp coconut oil
1 small garlic clove crushed
2 medium cauliflowers
Start by washing and preparing the carrot and courgette by taking a peeler and shaving it into thin strips. Leave them on to the side while you prepare the rest.
Cut the chicken into desired pieces and cook it in coconut oil. Once the chicken pieces are tender and ready, add the garlic and mix together well. Then add the coconut milk, chickpeas, lime zest and juice, carrot and courgette shavings, and season with salt and chilli flakes. Remember, a hint of chilli goes a long way. You don’t want it to be too overpowering. Turn the heat on a low and cover with a lid.
Now go onto preparing the cauliflower rice. This could not be easier. Wash the cauliflowers well and then grate them into a rice. In case you like the cauliflower rice to be warm, you could steam it for a moment or put it on a pan, even adding some herbs or spices. But I actually like mine totally natural. It adds such a great crunchiness to the dish.
And now your ready to serve. I made a fun cauliflower dome and served the sauce next to it, but you could serve it any way you like. The taste will be great nevertheless.