Pan Seared Chicken with Cauliflower and Spring Onion Mash: Image by @nickcarman_foodphoto

Meal: Lunch/Dinner - PHASE 2
Time: 20 mins


  • 130g chicken or turkey breast 
  • 200ml vegetable stock 
  • 120g cauliflower florets 
  • 10g spring onion, finely chopped 
  • salt and freshly ground black pepper 
  • chopped fresh herbs such as chives or tarragon 


  1. Place the chicken or turkey breast between 2 sheets of greaseproof paper and bash with a rolling pin to flatten 
  2. Simmer the cauliflower in vegetable stock for 5-8 minutes until softened  
  3. Meanwhile season the chicken and dry fry for 5-6 minutes on each side 
  4. When the cauliflower is ready, drain and mash to make a chunky consistency 
  5. Season with salt and black pepper and stir in the spring onion 
  6.  Serve scattered with plenty of freshly chopped herbs 
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