Yoghurt Baked Chicken with Cauliflower Rice

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


  • 60 g Chicken Breast

Yoghurt Mixture

  • 1 Garlic Clove
  • 20 g Spring Onion, Diced
  • 1 tsp Dill, Chopped
  • 1 tsp Cumin Powder
  • 25 g Plain Jalna Yoghurt
  • 5 ml Lemon Juice
  • Black Pepper
  • 1 tsp Fresh Coriander Leaves, Chopped
  • 1 tsp Coriander Powder
  • 1 Egg
  • 1 tsp Olive Oil

Cauliflower Rice

  • 100 g Cauliflower, Coarsley Grated
  • Pinch Tumeric Powder
  • 1 tbsp Fresh Coriander Leaves, Chopped


  • Pre-heat oven to 180C.
  • 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.


Serving: 1.5g | Carbohydrates: 6.5g
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