Ingredients
- 60 g Chicken Breast
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.