3 cups chicken stock
1 1/2 tbsp olive oil
2 cloves garlic, minced
1 spring onion, chopped
Zest of half a lemon
Juice of 1 lemon
1 cup cauliflower, chopped
1 chicken breast, skinless and boneless
1/2 tsp red chilli, finely chopped
60g feta, crumbled
1/3 cup chives, chopped
Salt and pepper

Process the cauliflower through a food processor to resemble rice. Set aside.

Heat a soup pot over low-medium heat. Place olive oil and once hot, saute garlic and spring onions
until translucent.

Pour in the chicken stock, raise the heat to high, cover the pot and bring to a boil. Add chicken breast, lemon zest and chilli to the pot. Once
boiled, reduce heat to medium, then simmer for 5 minutes. Add cauliflower, 1 teaspoon salt and pepper to
taste. Simmer for another 5 minutes then turn the heat off.

Remove the chicken breast from the pot, shred the chicken then return it to the pot. Stir in the crumbled feta cheese and add chives. Season with salt and pepper as needed.

Serves 2