Recipe Category: Chicken
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Ingredients
- 1/2 head cauliflower
- 1/2 medium onion, chopped
- 2 tablespoons (28 g) butter, divided
- 1 tablespoon (6 g) chicken bouillon granules
- 1 teaspoon poultry seasoning
- 1/4 cup (60 ml) dry white wine
- 1/4 cup (30 g) sliced or slivered almonds
Method
- Run the cauliflower through the food processor using the shredding blade
- Put the cauliflower in a microwaveable casserole dish, add a couple of tablespoons (30 ml) of water, cover, and microwave on high for 7 minutes
- While that’s cooking, saute the onion in 1 tablespoon (14 g) of butter in a large, heavy skillet over medium-high heat
- When the cauliflower is done, pull it out of the microwave, drain it, and add it to the skillet with the onion
- Add the chicken bouillon granules, poultry seasoning, and wine and stir
- Turn the heat down to low
- Let that simmer for a minute or two while you saute the almonds in the remaining tablespoon of butter in a small, heavy skillet
- When the almonds are golden, stir them into the rice and serve
Makes 5 servings
- Each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and 2 grams of protein
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