Heat a frypan over medium-high heat. Chop rosemary leaves (2 tsp) and rub together with 1 tbsp oil, salt and pepper over chicken. Place in pan skin side down to cook for 8 minutes. Turn and cook for 8-10 minutes or until cooked through.
2. Prepare the cauliflower
Cut cauliflower into small florets and pulse in a food processor until it resembles rice. Alternatively, finely chop.
3. Sauté the vegetables
Heat a second frypan over medium-high heat with 1 tbsp oil. Dice and add onion and celery. Add 1 tsp dried oregano. Cook for 5 minutes until softened.
4. Add the cauliflower
Stir in cauliflower rice, 1 crumbled stock cube and 1 1/2 cups water. Cover and cook for 8-10 minutes until softened. Optional - Remove 1/3 of the cauliflower after cooking and blend until smooth using a stick mixer or processor. Stir back through for extra creaminess.
5. Season the risotto
Slice and add mushrooms. Add lemon zest and 1/2 the juice (wedge remaining). Crumble in feta. Cook, stirring until mushrooms have wilted (1-2 minutes). Season to taste with salt and pepper.
6. Finish and plate
Divide risotto among shallow bowls. Slice and add chicken. Garnish with sprouts and serve with lemon wedges.
If you don’t have a food processor you can finely chop the cauliflower or grate using a cheese grater.
Rosemary, 1 sprig
Chicken breast fillets, 600g
Brown onion, 1/2 *
Celery, 2 sticks
Feta cheese, 1/2 block *
Alfalfa sprouts, 1/2 punnet *
From your pantry
Oil (for cooking), salt, pepper, dried oregano (or Italian herbs), stock cube (1)