CHICKEN AND VEGETABLE FRITTATA
Serves 4

240-440g Chicken - diced
1/4 Cauliflower - cut into small pieces
1 Tomato - diced
1 cup Mushrooms - sliced
1 Spanish Onion - finely diced
4 Eggs - lightly beaten
2 cloves Garlic - crushed
2 tsp Sweet Parika
1 tbs Olive Oil
Salt and Pepper to season

1) Heat oil in frying pan and fry chicken until lightly browned. Remove from pan and drain on paper towel.

2) Cook garlic, onions and cauliflower until soft. Add tomato, mushrooms and paprika and cook for 2-3 mins until tomato is just softened. Return cooked chicken to pan, season with salt and pepper and stir to combine.

3) Pour the eggs over chicken and vegetables and cook over medium heat for about 5-6 mins, without stirring, until the bottom is golden and the top is nearly set.

4) Place pan under hot grill for 3-4 mins or until just set and top is golden.

Serve warm with a salad.

 

This dish sounds delicious. I think I just might have to give it a go for dinner one evening. Yum.

 

Sounds really yummy! I am going to make this for my family this week. Thanks for the new recipe.

Eileen

 

GRILLED CHICKEN WITH "TABOULEH" SALAD
Serves 2

2 Chicken Breast Fillets
1 Lemon - juiced
1 small Red Chilli - finely sliced
2 cloves Garlic - crushed
3 bunches Parsley - finely chopped
2 tbs Coriander - finely chopped
2 tbs Mint - finely chopped
1/4 tsp Cumin - ground
1/2 Cauliflower - grated
1 Tomato - seeded and diced
1/2 cup Mushrooms - diced
1 Spanish Onion - finely diced
2 tbs Olive Oil
1/2 cup Natural Yoghurt
Salt and Pepper to season

1) Microwave grated cauliflower for 4-5mins until just cooked (depending on power of microwave). Leave to cool.

2) Combine 1/2 lemon juice, chilli and 1 clove of garlic and coat chicken fillets. Cook with small amount of oil on barbecue or grill for 3-4 mins each side until cooked through.

3) Toss the cooled cauliflower with parsley, mint, coriander, cumin, tomato, mushrooms and red onion until well mixed.

4) In a small bowl whisk the remaining lemon juice, garlic, 1 tablespoon olive oil and salt and pepper. Add to the salad and mix well.

5) Mix yoghurt with 1 tablespoon olive oil, season with salt and pepper. Serve over chicken fillets.

I know it seems like a lot of ingredients but is really quite easy to prepare. Cauliflower is easily grated in a food processor or can be chopped finely by hand. It is a great alternative for those who can't have wheat - if you are able to then just substitute the cauliflower for 1/4 cup dry couscous and prepare as directed on the packet.

 

The chicken and vegetable frittata looks quick and great for leftovers.

 

Late Entry!
(Mushrooms omitted due to allergy)

Grilled chicken with salsa

1 chicken breast per person
1-2 medium tomatos, diced
1 medium white onion, diced
1/2 red capsicum, diced
1 tbsp mixed herbs
1 tbsp moroccon seasoning (alternate flavours can be substituted)
1 tsp oil
1/2 cauliflower, grated*

1)Lightly sweat onions in frying pan (without oil) until clear. Add tomatos, capsicum and mixed herbs. Cook for 5 mins. Set aside.

2) Cook grated cauliflower - works best in steamer, however can be cooked in hot water if steamer is unavailable. Mix through moroccon seasoning (or desired seasonings.)

3) Grill chicken breasts, serve with salsa atop a bed of cauliflower 'mash'.

*I find raw cauliflower grates easily if you put it in the freezer for half an hour first.