Yoghurt Baked Chicken with Cauliflower Rice

Course: Meals, Public
Cuisine: Chicken
Servings: 1
Carbohydrates: 6.5g
Protein Serves: 1.5


  • 60 g Chicken breast

Yoghurt Mixture

  • 1 Garlic clove
  • 20 g Spring onion diced
  • 1 tsp Dill fresh, chopped
  • 1 tsp Cumin powder
  • 25 g Plain yoghurt
  • 1 tsp Lemon juice
  • 1 tsp Coriander fresh leaves, chopped
  • 1 tsp Coriander powder
  • 1 Eggs
  • 1 tsp Olive oil
  • Black pepper to taste

Cauliflower Rice

  • 100 g Cauliflower coarsley grated
  • 1 tsp Tumeric powder
  • 1 tbsp Coriander fresh leaves, chopped


  • Pre-heat oven to 180C (355F).
  • Combine yoghurt mixture ingredients together and then place chicken breast into the mixture, leave to marinate in the fridge for 20 minutes or overnight.
  • Place chicken and the mixture into a baking dish lined with baking paper and bake in oven for 10 minutes or until cooked through.
  • 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 middle heat for 3 minutes (no water is needed because the cauliflower itself contains enough moisture). Take off the heat and add the remaining ingredients.
  • Serve chicken with cauliflower rice and crumble some of the baked mixture over the chicken.


Carbohydrates: 6.5g | Protein Serves: 1.5
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