March 7, 2017

ICT Reset 1-4

Serves 6


  • 600gm chicken breasts, cut into cubes
  • 1 Tbsp olive oil
  • 1 red onion
  • 4 cloves garlic, minced
  • 4 turnips, peeled and diced
  • 1 red capsicum, chopped
  • 1 tsp paprika
  • Salt to taste
  • 1 cup stock
  • 1 cup silver beet, chopped


  1. Heat olive oil in a pan over medium-high heat. Saute onion and garlic until softened, about 5 minutes.
  2. Add chopped chicken, stir through and cover the pan, cook through, taking care to prevent any sticking.
  3. Add the turnip, red capsicum, paprika and salt, and pour the stock over the top.
  4. Bring to boil, reduce heat, cover and simmer until the chicken is no longer pink in the middle and the turnips are tender, about 30 minutes.
  5. Remove from heat.
  6. Add the silver beet and stir through, cover, and return to the stove for a further 5+ minutes until the silver beet is cooked.
  7. Serve in a bowl. Ideal with cauliflower rice.

Turnip has quite a strong flavour, so perhaps you could swap it out for another on-plan vegetable.

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