The ‘dream dinner triad’ of a meal that is quick to prepare, satisfying and healthy can be a challenge in winter. Fear not - with a little inspiration from the Mediterranean and some adaptations, it can be done with this Greek-inspired pilaff.
Wondering how a pilaff can be low-carb? The answer is the use of riced cauliflower as the base, which also reduces calorie content. The chicken adds protein and the extra vegetables fill it with flavour and colour.
If the vegetable shortage starts to affect cauliflowers, or you prefer a more standard dish, then simply substitute long grain or basmati rice.
These quantities make two generous servings and the meal only takes half an hour to make. One cauliflower produces a lot of ‘rice’ so the extra can go in the fridge for another time.
2 chicken breasts, chopped into chunks
1 chopped onion
1 chopped pepper
1 chicken stock cube, made up with boiling water as instructions
Juice of 1 lemon or equivalent from a bottle
Pinch of saffron or turmeric
Small knob of butter
Salt and black pepper
You will also need a large frying pan with a well-fitting lid.
haven't had cauliflower in ages - and there seem to be plenty around, so I gave this a go. Very tasty and very filling so it is going into the repertoire.
Just got two cheap cauliflowers from the supermarket. I was going to make a curry, Not now. This looks well worth a try.
I'm not a low-carber but this looks delicious - and fortunately cauliflowers seem to be available. Will give this a try for some much-needed winter flavour.