So what's the problem? Is it the chicken? Naaaah...we'd all get bored of steak if we ate it every single day for lunch & dinner.... Ok maybe I wouldn't get bored of steak, but you see where I'm going with this right??
Over the next while, I'm going to make a conscious effort to post lots of chicken recipes here... like I said before, I want to use GLBTK to inspire people to get cooking & show that real food tastes incredible & doesn't have to be bland to be healthy...
This risotto tastes so good, you'll barely even realise that it's made using cauliflower rice!
- 1 chicken leg
- 100g cauliflower, pulsed in food processor to a rice-like consistency
- 1 garlic clove, minced
- 50g chorizo, chopped
- 1 piece of streaky bacon, diced
- 2 stalks of celery, chopped
- 5 mushrooms, sliced
- 50g broccoli
- garlic powder
Start by seasoning the chicken with salt & pepper. Place in a heat proof dish in the oven at 170d.
Prepare all the vegetables at once, as you'll add them quickly after each other.
Add bacon, chorizo, garlic & celery to a wok, and cook quickly.
Once the bacon is cooked, add the sliced mushrooms, broccoli & cauliflower rice.
Add 100ml boiling water, 1 tsp cumin & 1 tsp garlic powder to the risotto.
Allow to simmer over a medium heat for 15/20 minutes, until the liquid has been absorbed & the cauliflower rice is softened.
At this stage, the chicken should be cooked through & the skin has browned.
Serve the chicken on a bed of risotto.