Yoghurt Baked Chicken with Cauliflower Rice

(0)

Calories 0 kcal

Protein Serves 1.50

Carbohydrate 6.5 grams

Cholesterol 0 milligrams

Fat 0 grams

Fiber 0 grams

Protein 0 grams

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.