Chicken with cumin roasted cauliflower and cherry tomatoes
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Never tried roasting cauliflower? Give it a go! It's mildly spiced with cumin in the dish.
Ingredients
Cauliflower
2 cup(s), (1/2 cauliflower) cut into small florets
Ground cumin
2 tsp, seeds
Curry powder
1 tsp
Olive oil
1 tbs
Flaked almonds
1 tbs
Cherry tomatoes
250 g, halved
Frozen green peas
1 cup(s), (120g)
Skinless chicken breast
400 g, (2 x 200g fillets) halved horizontally
Green string beans
400 g
Fresh coriander
½ cup(s), sprigs
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Instructions
1
Preheat oven to 200°C. Place the cauliflower in a large baking dish. Sprinkle with the cumin seeds and curry powder. Drizzle with half the oil. Toss to coat. Bake for 25 minutes, sprinkling with the almonds halfway through.
2
Meanwhile, place the tomatoes in a baking dish. Bake for 20 minutes, adding the peas in the last 5 minutes of cooking.
3
Heat the remaining oil in a non-stick frying pan over medium heat. Cook the chicken for 4 minutes each side or until golden and cooked through.
4
Meanwhile, steam the beans over a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp.
5
Add the coriander sprigs and tomato and peas to the cauliflower. Season with salt and pepper. Toss gently to combine.
6
Divide the chicken, cauliflower mixture and beans among serving plates. Top with the yoghurt and season with pepper.
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