Yoghurt Baked Chicken with Cauliflower Rice
Calories 0 kcal
Protein Serves 1.50
Carbohydrate 6.5 grams
Cholesterol 0 milligrams
Fat 0 grams
Fiber 0 grams
Protein 0 grams
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Ingredients
Yoghurt Mixture
-
25
g
Yoghurt (Plain)
-
1
whole
Eggs
-
20
g
Spring Onion (finely diced)
-
1
clove
Garlic
-
1
tsp
Fresh Dill (chopped)
-
1
tsp
Coriander (fresh, chopped)
-
1
tsp
Cumin (ground)
-
1
tsp
Coriander Powder
-
1
tsp
Lemon Juice
-
1
tsp
Olive Oil
-
0.10
g
Black Pepper
Cauliflower Rice
-
100
g
Cauliflower (coarsely grated)
-
1
tsp
Turmeric Powder
-
1
tbsp
Olive Oil
-
1
tbsp
Coriander (fresh, chopped)
Instructions
- 1. Combine all the yoghurt mixture ingredients together in a bowl. Place chicken breast into the mixture and leave to marinate in the fridge for 20 minutes or overnight.
- 2. Pre-heat oven to 180ºC (355ºF).
- 3. Place chicken and yoghurt mixture into a baking dish lined with baking paper, and bake in the oven for 15 minutes or until cooked through.
- 4. To prepare the cauliflower rice, add olive oil to saucepan and heat, then add grated cauliflower. Cover with the lid and let it steam over medium heat for 4 minutes (no water is needed because the cauliflower itself contains enough moisture). Take off the heat and add the remaining turmeric powder and chopped coriander.
- 5. Serve chicken with cauliflower rice and crumble some of the baked yoghurt mixture over the chicken.
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