Ingredients
750g chicken or Sunfed chicken
6 tomatoes
2 red peppers
8 cloves garlic
1 white onion
1 litre stock
1 can coconut milk
1 diced carrot
2 cups diced pumpkin
1 green pepper
Silverbeet
Salt and pepper
2 tablespoon paprika
1 teaspoon chilli flakes
Method
Cut the red peppers and white onions into quarters
Pop the red peppers, onions and garlic gloves into the oven and roast for 30-40 minutes at 180C
Bring the stock and the coconut milk to boil
Remove peppers, onion and garlic from oven, let them cool down then blend everything with some water to make a puree
Add puree to the pot of stock and coconut milk
If using chicken, add the chicken to the pot to poach for 12 minutes then shred once cooked
At the same time add in your green pepper, silverbeet, carrot, pumpkin, paprika, chilli flakes and salt and pepper
Simmer on low for a further 15 minutes or so
If using Sunfed chicken, fry this separately then add at the very end when serving
Macros
Total serves: 6
Per serve (with chicken):
Calories 332
Protein 46g
Carbohydrate 9.9g
Fat 12.4g
