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Chinese Chicken

Chinese Chicken


  • 600 g chicken breasts
  • 1 yellow pepper
  • 1 red pepper
  • 1 green pepper
  • 2 garlic cloves
  • sea salt
  • pepper
  • chopped parsley
  • basil
  • rosemary
  • 1 small cauliflower


Cut the chicken meat into cubes and briefly fry on a heated oil to get nice golden yellow color. Remove the stems and the ribs from the red, yellow and green peppers and cut into cubes. Put in a frying pan with the meat, add chopped garlic, salt, pepper, spice herbs. Fry constantly stirring until peppers soften. Peel cauliflower from the outer leaves, separate into florets and mix in a blender. Pour a little oil into sauce pan, add cauliflower, then pour water to cover it. Cook for ten minutes until the liquid evaporates. Spice with salt, pepper and spice herbs per your taste and serve with the meat.

This can be lunch in the restriction phase, as well as dinner in non-restriction.

Chinese Chicken

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