Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 2 as a main
2x Chicken Breasts
4 tsp Adams Original Spice Mix
Juice from ½ Lemon
1 tsp Adam’s Original Chilli Infused Coconut Oil
Handful of Chopped Walnuts
Dressed Salad to Serve
Salt and Pepper to Season
Butterfly the chicken breasts using a sharp knife and place in a bowl with the lemon juice and spice mix. Rub the spices into the chicken until completely covered, then set aside to marinate (anything from 5 minutes to 24 hours in the fridge).
When you’re ready to cook, heat 2 tsp Adam’s Original Chilli Infused Coconut Oil in a large pan over a medium-high heat and add the chicken. Cook for about 10 minutes on each side until the chicken is nicely browned and the juices run clear. Season well.
While the chicken is cooking, blend the ½ cauliflower in a food processor until it looks like couscous. Add the remaining Adam’s Original Chilli Infused Coconut Oil to a pan over a medium-high heat and add the cauliflower couscous. Stir regularly for 10-25 minutes, until the couscous turns a pale golden brown.
When the chicken and couscous are done, serve up with the dressed salad (you can use a combination of Adam’s Original Chilli Infused Olive Oil and Adam’s Original Chilli Infused Balsamic Vinegar if you like a dressing with a kick!) and throw some chopped walnuts on top.
Now enjoy this utterly delicious and nutritious dinner, a Stacey family favourite!