Home
Recipes
Dairy free

Portuguese tomato rice

Great value

Portuguese tomato rice

45 minutes

Sausages and soupy beans

Canned food

Sausages and soupy beans

20 minutes

Sticky Asian chicken wings

Asian recipes

Sticky Asian chicken wings

40 minutes

Pan-fried chicken livers

Canned food

Pan-fried chicken livers

20 minutes

Seafood-and-spring onion risotto

Aliums

Seafood-and-spring onion risotto

25 minutes

Glazed pork fillet steaks

Pork recipes

Glazed pork fillet steaks

15 minutes

Okonomiyaki

Asian recipes

Okonomiyaki

25 minutes

Dairy-free fondu

Cheese recipes

Dairy-free fondu

10 minutes

Dairy-free sponge cake

Cake recipes

Dairy-free sponge cake

40 minutes

Dairy-free butterscotch pudding

Sweet treat

Dairy-free butterscotch pudding

30 minutes

Gluten-and-dairy-free flapjacks

Brunch recipes

Gluten-and-dairy-free flapjacks

15 minutes

Parmesan-and-lemon chicken

Cauliflower recipes

Parmesan-and-lemon chicken

15 minutes

Load more

Parmesan-and-lemon chicken

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 T olive oil
2 T capers, crushed
3 cloves garlic, crushed
4 free-range chicken breasts, butterflied
2 T Woolworths avocado oil spread
sea salt and freshly ground black pepper, to taste
1 head cauliflower, finely chopped (or use Woolworths cauliflower couscous)
50 g Woolworths dairy-free Parmesan, grated, for sprinkling
10 g fresh parsley, chopped, for serving

Method

1. Heat the olive oil in a large saucepan. Add the capers, garlic and chicken, and fry until slightly browned – about 5 minutes. Add the avocado oil spread and allow it to brown. Season, then remove the chicken from the pan.

2. In the same pan, fry the cauliflower until tender. Serve sprinkled with the Parmesan and parsley.

Find more chicken recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom