Servings: 4 | Total time: 60 mins
Nutritional information: (average serve)
- Calories: 438
- Protein: 42.8g
- Carbs: 8.1g Sugars: 2.9g
- Fat total: 26.1g | Sat Fat: 4.2g
Ingredients:
500g cauliflower, cut into small florets
¼ cup (60ml) olive oil
1 tbsp flat-leaf parsley, chopped
1 tbsp fresh mint leaves, chopped, plus extra to serve
1 tsp ground cumin
¼ cup (60ml) lemon juice
4 x 170g chicken breast fillets
1 tbsp tahini
1/3 cup (95g) low-fat Greek-style yoghurt
1 tsp smoked paprika (pimenton)
2 tbsp blanched almonds, toasted, chopped
Method
Step 1
Preheat the oven to 200°C. Toss the cauliflower with 1 1/2 tablespoons oil, then season. Place on a baking tray and roast, turning occasionally, for 40 minutes or until tender and golden.
Step 2
Meanwhile, mix chopped herbs and cumin with remaining 1 1/2 tablespoons oil and 2 tablespoons lemon juice, then toss with the chicken. Transfer to a separate baking tray and place in the oven for the final 20 minutes of the cauliflower cooking time.
Step 3
Stir tahini and yoghurt with remaining 1 tablespoon lemon juice.
Step 4
To serve, thickly slice chicken and arrange on plates with the cauliflower. Dollop over the tahini yoghurt and dust with paprika. Serve scattered with almonds and mint.