Ingredients
½ head cauliflower, cut into florets
3.5 oz. (100g) chickpeas, drained
10.6 oz. (300g) boneless, skinless, chicken breast
1 red onion, sliced in wedges
2 tbsp. olive oil
¾ tsp. salt
½ tsp. black pepper
2 tbsp. garam masala spice
8.5 oz. (240g) cooked white basmati rice
Cilantro & Mint Chutney
4.4 oz. (125g) natural yogurt
3 tbsp. fresh lemon juice
0.5 oz. (15g) cilantro
0.5 oz. (15g) mint leaves
1 jalapeño, sliced
2 tsp. root ginger, sliced
1 garlic clove
½ tsp. salt
½ tsp. coconut sugar
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with baking paper.
Place the cauliflower, chickpeas, chicken and onion on the baking sheet and drizzle with olive oil. Season with salt, pepper and garam masala spice, and stir to combine.
Place the baking sheet in the oven and cook for 25 minutes, removing halfway through to give the ingredients a quick mix. Serve over rice with the Cilantro and Mint Chutney.
To make the Cilantro and Mint Chutney place all the ingredients into a blender or food processor and blitz until smooth. Place in an airtight container and store in the refrigerator for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Carbohydrates: 71
- Fiber: 13
- Protein: 47