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| Prep | 20 min | |
| Cook | 25 min |
Method
Melt the margarine in a large saucepan over medium heat. Add the spices and onion and cook, stirring occasionally, for 3 minutes, then add the chicken and cook, stirring occasionally, for a further 3 minutes.
Pour in the stock and stir to combine. Add the carrot and cauliflower and cook, stirring occasionally, for 12-15 minutes or until cooked through and the sauce has reduced by half. Add the zucchini ribbons for the last 5 minutes of cooking time. Remove the pan from the heat and stir through the spinach until wilted. Serve scattered with mint and coriander.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 3.5 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 292 |
| Protein | 38.6 g |
| Total fat | 8.4 g |
| - Saturated fat | 2.2 g |
| Total carbohydrates | 12.8 g |
| - Total sugars | 10.7 g |
| Fibre | 6.7 g |
| Sodium | 609 mg |
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