Chicken, Asparagus & Mashed Cauliflower
A quick and easy weeknight dinner! It’s perfect for those busy weeknights when you want something tasty and nutritious.
Ingredients
- 3 cups Asparagus (ends trimmed)
- 3 tbsp Extra Virgin Olive Oil (divided)
- 1/4 tsp Sea Salt
- 1 head Cauliflower (chopped into florets)
- 500 g Whole Bbq Chicken (cooked, meat only, bones removed)
Instructions
- Preheat your oven to 220 C and line a baking tray with baking paper. Toss theasparagus with half the olive oil and lay on the baking tray. Sprinkle with seasalt and roast in the oven for about 12 minutes, flipping halfway throughcooking time.
- While the asparagus is roasting, bring a large pot of water to a boil under asteamer. Steam the cauliflower for 10 to 12 minutes, or until soft. Remove fromheat and mash with the remaining olive oil. Season with salt to taste and dividebetween containers.
- Add the asparagus to the containers along with the roasted chicken meat.Enjoy!
Notes
- Storage, Keeps well in the fridge for 3 to 4 days.
- More Carbs, Replace the cauliflower with potatoes, sweet potatoes, quinoa or rice.