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Chicken with cumin roasted cauliflower and cherry tomatoes

Chicken with cumin roasted cauliflower and cherry tomatoes

Total Time
50 min
15 min
35 min
Never tried roasting cauliflower? Give it a go! It's mildly spiced with cumin in the dish.



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)


  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.


SERVING SUGGESTION: Cooked baby chat potatoes.