Ingredients:
- 4 peppers
- 500g chicken thighs
- 250g cream cheese,
- Seasoning
- ½ juice of a lemon
- 1 heaped tbsp of fresh thyme leaves
- 200g cauliflower, riced
- 1 sachet Bimuno
Method:
- Preheat oven to 180C.
- Fry your chicken thighs on both sides on a medium-high heat for 4 mins each side then place into your oven for 30 minutes.
- Rice your cauliflower. To do this, simply, grate it along a standard cheese grater.
- Get your peppers, cut the tops off (keep these for later), remove the middle and seeds.
- Once the chicken is cooked and cooled down, pull apart the meat from the bone.
- Place your chicken, cauliflower rice, lemon juice, thyme and Bimuno into a bowl and mix.
- Place the mixture into the peppers evenly, put the tops back on and put them in to an oven dish.
- Drizzle over some olive oil and roast in the oven for 30 minutes.
- Serve immediately and enjoy!
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Bimuno Original 3-month supply
RRP:
£59.97
£49.99
