Cauliflower risotto with chicken and Parmesan
Creamy cauliflower risotto without rice, perfect for Phase 1 with minimal carbohydrates and plenty of protein.
This cauliflower risotto with chicken and Parmesan proves that creamy comfort food can also be light and low-carb. Finely chopped cauliflower takes the place of rice and becomes silky smooth with a touch of creme fraiche and a splash of nutty Parmesan. In fifteen minutes you've got a satisfying plate on the table that tastes like far more than its light profile suggests.
In Phase 1 carbohydrates are limited, and that's precisely where this protein-rich dish shines. The tender chicken fillet delivers a solid 38 grams of protein, whilst the cauliflower keeps carbohydrates low and still gives you a full, satisfying plate. Protein and fibre together create a lasting sense of fullness, so this dish fits seamlessly into a protein diet without feeling like you're missing out.
Lovely with a fresh green salad of cucumber and lemon dressing, or with a handful of steamed green beans for extra colour and crunch on your plate.
Zo maak je het
- Fry the chicken cubes in half a tablespoon of olive oil until golden and season with pepper and salt.
- Sauté the garlic in the same pan with the remaining oil.
- Add the cauliflower rice and fry for four to five minutes until just cooked.
- Stir through the creme fraiche and Parmesan until creamy.
- Return the chicken to the pan and warm through.
- Sprinkle with fresh parsley and serve immediately.
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