Chicken breast on cauliflower and vegetable rice

Ingredients for 3 servings:

• 2 onions, red
• 4 garlic cloves
• 1 piece(s) ginger, approx. 5 cm
• 200 g green beans
• 200 g carrot(s)
• 2 heads of cauliflower
• 1 lime(s)
• 4 chili peppers, red
• 3 tsp mustard seeds
• 1 tbsp curry
• olive oil
• salt and pepper
• 50 g pistachio kernels
• 4 chicken fillets

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

low-carb

Peel the onions and slice into rings. Peel and slice the garlic and ginger. Trim the carrots and quarter them lengthwise. Wash the beans. Wash the cauliflower and finely slice the stems with a knife. Squeeze the lime juice. Slice the chili peppers into rings. Mix the cauliflower, onions, garlic, ginger, chili, mustard seeds, lime juice, curry powder, and a little olive oil and spread everything out on a baking tray. Season with salt and pepper. Mix the carrots and beans with a little olive oil and add to the cauliflower along with the pistachios. Roast in a preheated oven at 200°C (convection oven) for about 15 minutes. Season the chicken fillet with salt and pepper. Fry in olive oil in a pan for 6-8 minutes, turning occasionally. Serve the cauliflower and vegetable rice with strips of chicken fillet.