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Joy Hackett
Chicken in peanut sauce with paprika and lentils-cauliflower rice
Chicken tenderloins with paprika, cauliflower rice and lentils with a quick peanut sauce of peanut butter, sambal manis and water.
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Ingredients
Directions
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Halve the peppers in the length, remove the seeds and cut the flesh in half rings. Slice the garlic.
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Heat the oil in a skillet and fry the chicken in 2 min. On high heat around golden brown.
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Add the peppers and garlic and cook for 5 minutes on medium heat. Season with black pepper and salt.
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Meanwhile, heat the remaining oil in a stirring stir-fry, the cauliflower rice 2 min.
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Rinse the lentils under cold running water, add to the rice and heat for another 2-3 minutes. Season with black pepper and salt.
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Put the peanut butter, sambal and the water in a saucepan, bring to the boil and cook for 1-2 minutes on low heat until smooth. Stir in the chicken and paprika.
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Slice the coriander. Spread the cauliflower-lentil rice over deep plates.
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Divide the chicken with sauce over it. Sprinkle with the coriander.
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Nutrition
350Calories
Sodium13% DV320mg
Fat28% DV18g
Protein54% DV27g
Carbs5% DV16g
Fiber28% DV7g
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