Chinese-Style Chicken and Peanut Casserole
Chicken breast and peanuts provide complete protein and richness, while cauliflower keeps the dish low in carbohydrates. Ginger, garlic, chili, and coconut aminos give it a spicy Chinese-style character.
Break the colored cauliflower (150 g) into florets, mince it with a knife, boil it for 8 minutes, and drain well. Cut the chicken breast (400 g) into small pieces. Finely chop the chili pepper (5 g) and garlic (15 g), grate the ginger (10 g), and measure the sesame (4 g).
Heat the olive oil (45 g) in a pan. Fry the garlic, chili, ginger, and sesame for 2 minutes, then add the chicken and fry for 5 minutes.
Add the erythritol (12 g), apple cider vinegar (15 g), coconut aminos (15 g), and tomato paste (30 g). Stew for 1 minute.
Toast the peanuts (150 g) in a dry pan for 4 minutes, peel them, and break them into halves.
Combine the chicken with the colored cauliflower and peanuts, transfer to a dish greased with some of the olive oil, and bake at 180 °C for 20 minutes until browned.
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