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Mediterranean Keto Risotto


4 cups riced cauliflower
4 chicken breasts, skinless and boneless
¼ cup heavy whipping cream or coconut milk
½ cup pesto sauce
2 cloves garlic, mashed
½ tbsp zest from ¼ lemon, organic
2 tbsp freshly chopped – basil, oregano and thyme (use 1–2 tsp if dried)
2 tbsp ghee, butter or coconut oil
pinch freshly ground black pepper
½ tsp sea salt
optional: 1 cup grated parmesan cheese

  1. Dice the chicken into medium pieces and place on a pan greased with a tablespoon of ghee, butter or coconut oil.
  2. Cook for about 15 minutes. When done, set aside.
  3. Meanwhile, peel and mash the garlic and zest the lemon. Make sure you use organic, unwaxed lemons
  4. Grease another pan with the remaining ghee, butter or coconut oil and add the mashed garlic and lemon zest. Cook briefly over medium heat until light golden.
  5. Add the “cauli-rice”, increase the temperature to medium-high and cook for about 5 minutes stirring frequently. The time depends on how soft you prefer the “cauli-rice” to be. Add the pesto, chopped herbs and cream (or coconut milk). Cook for another 1-2 minutes and set aside. Season with freshly ground black pepper and salt.
  6. Add the Parmesan cheese and mix well.



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