Turmeric has some great anti inflammatory properties and it’s tasty too. Cooked with chook and cauliflower, it really brings the flavour train right to your tasting station.
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4+ SERVINGS
INGREDIENTS:
- 4 cups cauliflower, chopped
- 250g chicken breast, diced
- 1 tbsp. turmeric powder
- ½ lemon juiced
- 1 tbsp. tahini
- 1 tbsp. olive oil
- 1 garlic clove, crushed
- 1 tbsp. coconut oil
- 1 tbsp. dried Italian herbs
METHOD:
- Chop roughly 4 cups of cauliflower and set aside. Dice the chicken breast and set aside (separately), juice 1/2 lemon into a bowl.
- In a bowl put chicken, garlic, lemon juice, Italian herbs and salt/pepper to marinate
- Heat not stick pan with coconut oil and cook chicken pieces until browned
- Boil water in saucepan over medium heat and cook cauliflower for 5 to 7 minutes or desired consistency
- Drain water from saucepan and place cauliflower into a bowl.
- In a small bowl combine tahini, olive oil and garlic
- In two bowls place half the chicken and half cauliflower mixtures
- Pour tahini dressing over the top and mix together
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