Chicken and Cauliflower (With Slendier Rice)

Serves: 2

Nutritional Information (per serve)

  • Kcal: 281 kcal
  • Carbs: 14.6g
  • Proteins: 37.7g
  • Energy: 1180 kJ
  • Sugar: 14g
  • Fat: 6.7g
  • Saturated fat (g): 2.3g
  • Sodium (mg): 187mg

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  • 250 grams Slendier Konjac Rice Style
  • 1 teaspoon(s) Vegetable oil
  • 250 grams Diced chicken breast skin removed
  • 1 teaspoon(s) Curry powder
  • 1 teaspoon(s) Ground cumin
  • 1 teaspoon(s) Ground coriander
  • 125 grams Crushed/ Diced canned tomato
  • 125 mL Crushed/ Diced canned tomato
  • 120 grams Cauliflower florets
  • 1 Small red chilli diced
  • 1 Small brown onion diced
  • 1 Garlic clove crushed
  • 5 cm Piece ginger finely grated
  • Coriander leaves to garnish
  • 125 mL Light evaporated coconut milk


  1. Prepare Slendier Konjac Rice Style as per instructions on pack and set aside.
  2. In large pan add oil; add diced chicken breast and cook until 6-8 minutes. Remove chicken from pan and set aside.
  3. Add garlic, onion and cook until softened then add the canned tomato, ginger, curry powder, cumin, coriander and red chilli. Cook until fragrant.
  4. Place chicken and cauliflower into pan and cook cauliflower until softened and the sauce will start to thicken.
  5. Remove pan from heat and stir in all of the evaporated milk
  6. Garnish with coriander and serve with Slendier Konjac Rice style

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