Lime and Paprika Chicken Tenders

with Coconut and Coriander Cauliflower Rice

These scrummy chicken tenders can be made in a pan or on a BBQ. This is a really simple and quick way to enjoy chicken.

Serves 4 Preparation time 10 mins Cooking time 10 mins

Chicken Tenders

2 large boneless chicken breasts 1 teaspoon paprika 1 lime, juiced ½ teaspoon salt 1 tablespoon olive oil

Coconut and Coriander Cauliflower Rice

½ head cauliflower ½ cup shredded coconut 1 cup fresh coriander 1 tablespoon olive oil Salt to taste

Slice the chicken breast into tender size pieces lengthwise down the grain of the breast. Coat with the paprika, salt and lime juice in a bowl. Heat a pan over a medium heat with the olive oil. Place each piece of chicken down and brown each side for approximately 4 minutes or until cooked.

To make the coconut and coriander cauliflower rice, cut away the florets of half a cauliflower head and place them in a blender or food processor. Use the pulse setting and blend until the cauliflower is a rice consistency. Heat a large pan over a medium heat with a tablespoon of olive oil in it and place the cauliflower into the pan. Add salt to taste and then the shredded coconut. Stir for 4 to 5 minutes or until the cauliflower is tender. Add the fresh coriander and toss through.