Mushroom and chicken goulash with broccoli and cauliflower puree

Ingredients for 2 servings:

• 400 g skinless, boneless chicken breast
• 200 g mushrooms, chopped
• 2 tbsp olive oil
• ½ m.-sized onion(s), finely chopped
• ½ tbsp tomato paste
• 120 ml chicken broth
• salt and pepper
• ½ cauliflower, cut into florets, approx. 300 g
• ½ broccoli, cut into florets, approx. 300 g
• 500 ml salt water or vegetable stock
• 2 tbsp butter
• 2 spring onions
• e.g. parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

fine low-carb main meal

Pat the chicken breast dry with kitchen paper and cut it into bite-sized pieces. Heat the oil in a pan, fry the onions for 2-3 minutes, and then add the chicken. Fry the chicken for five minutes until golden brown. Then add the mushrooms and fry them. Add the chicken stock and tomato paste, season with salt and pepper, and simmer for 10 minutes. Bring 500 ml of salted water or vegetable stock to a boil in a large pan. Add the cauliflower and broccoli and cook together for 10 minutes, until the vegetables are tender. Set the pan aside and drain any excess water. Add the butter, a little salt, and pepper, and puree the vegetables in a food processor or blender. Stir in the chopped spring onions. Serve the puree with the chicken goulash and garnish with parsley, if you like.