A delicious, low-carb Caribbean meal prep option that’s full of flava and perfect for the week ahead!

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Ingredients

•500g boneless chicken thighs, cut in halves or thirds

•1 tsp salt

•1/2 tsp black pepper

•1 tbsp curry powder

•1 tsp all-purpose seasoning

•1/2 tsp paprika

•1 tbsp coconut oil

•1 small onion, diced

•4 garlic cloves, chopped

•1 tsp fresh ginger, grated

•2 spring onions, diced

•1/2 scotch bonnet, chopped (optional for heat)

•4 sprigs fresh thyme

•375ml chicken stock

•125ml water

•1 carrot, peeled and diced

•2 potatoes, peeled and diced

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 Cauliflower Rice:

•1 medium cauliflower head (cut into florets)

•1 tbsp olive oil

•1/2 tsp salt

•1/4 tsp black pepper

•1/2 tsp garlic powder

•1/2 tsp all-purpose seasoning

•1/2 tsp dried thyme

•100ml coconut milk

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Method

1.In a bowl, season chicken with salt, pepper, curry powder, paprika, and all-purpose.

Add onion, garlic, ginger, spring onion, scotch bonnet, and thyme. Massage everything together well.

2.Heat coconut oil in a pan on medium heat.

Brown the seasoned chicken for 10 minutes, stirring occasionally.

3.Pour in chicken stock and water.

Cover and simmer for 20 minutes on medium-low heat.

Add the diced carrots and potatoes about 7–8 minutes before the end of cooking time.

4.Simmer until everything is tender and the sauce has thickened.

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1.Grate cauliflower florets or blitz in a food processor until fine.

Wash and drain thoroughly.

2.In a large pan, heat olive oil over medium heat.

Add the cauliflower rice and sauté for 3–5 minutes.

3.Season with salt, pepper, garlic powder, all-purpose, and dried thyme.

Pour in coconut milk, stir well, and cook for another 3–4 minutes until soft and creamy.

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