Macros per serve
Carbs: 15.4
Protein: 15.91
Fat: 2.42
Ingredients
6 servings- 100g Carrots
- 400g Cauliflower
- 225g Chicken Breast Meat
- 20g Red Hot Chilli Peppers
- 200g Brown Lentils
- 50g Ricotta Cheese
- 15g Garlic
- 100g Mushrooms
- 150g Onions
- 20g Parmesan Cheese
- 220g Diced Tomatoes in Tomato Juice
Method
- Dice up onion and chicken and add to a pan lightly sprayed with oil then add garlic with one bay leaf and cook until brown.
- Add tomatoes, chopped carrot and mushrooms and cook through until all ingredients are soft.
- Drain can of lentils, rinse and add this to the sauce. Simmer for 5 to 10 mins.
- Whilst simmering, steam cauliflower until soft then mash with light ricotta and option to add ground chilli powder.
- Pour lentil mix into casserole dish evenly and then pour the cauliflower mash on top and spread evenly.
- Sprinkle with light parmesan and bake for 30 mins on 180 degrees and serve with steamed green vegetables.

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