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Chicken Curry with Cauliflower Rice & Homemade Chips

Ingredients

  • 250g potatoes
  • 1-calorie cooking spray
  • Schwartz chips seasoning
  • 150g chicken breast
  • Mushrooms
  • Onions
  • 12g McDonnell’s slimmers curry powder
  • 1 pack cauliflower rice
Serves: 1
Calories: 439 per Serving

How to preprare

  1. Cut potatoes into wedges, rinse, microwave 10 mins, then bake at 180°C for 20 mins with spray and seasoning.
  2. Cook chicken in a pan. Add mushrooms and onions, cook until tender.
  3. Mix curry powder with boiling water to make sauce.
  4. Stir in chicken and veg.
  5. Microwave cauliflower rice 3 mins, let stand 1 min.
  6. Serve curry over cauliflower rice with chips.

Note

Chicken breast is lean protein that supports fat loss. Cauliflower rice is a clever low-calorie swap for regular rice, adding fibre without the calories. For extra volume, add broccoli or peppers.

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