What you’ll need

Serves 2

  • 2 x 150g skinless chicken breasts

Yoghurt mixture:

  • 1 clove garlic, finely sliced
  • 1 red shallot, finely sliced
  • 1 tablespoon dill, chopped
  • 1 tablespoon coriander leaves, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 100g low-fat plain yoghurt
  • 1 egg
  • juice of ½ lemon
  • 1 teaspoon olive oil
  • Salt and pepper

Cauliflower rice:

  • 1 cup (approx. 120g) cauliflower, coarsely grated
  • 20g pistachios, toasted and chopped
  • pinch turmeric powder
  • pinch of cumin powder
  • 1 tablespoon coriander leaves, chopped
  • 1 tablespoon mint, chopped
  • 1 tablespoon olive oil
  • Salt and pepper

The easy bit

  1. Pre heat the oven to 180°c.
  2. In a bowl, mix the ingredients for the yoghurt mixture together and season well with salt and pepper. Then place chicken breasts into the mixture. Leave to marinate in the fridge for 20 minutes or overnight.
  3. Place chicken and the mixture into a baking dish lined with baking paper. Bake in the oven for 12-15 minutes or until cooked through.
  4. To prepare the cauliflower rice, add grated cauliflower in a small saucepan with olive oil. 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 it off the heat and add the remaining ingredients. Season well and set aside.
  5. Serve chicken with cauliflower rice and crumble some of the baked mixture over the chicken.
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