50 mins active prep time, 4 servings
Ingredients (included in delivery)
- 500g chicken thigh fillets
- ½ cauliflower, cut into florets
- 1 lemon, half zested and half cut into wedges
- 4 garlic cloves, crushed
- ¾ cup greek yoghurt
- 100g baby spinach leaves
Ingredients (pantry items)
- 240g cooked white medium grain rice, cooled
- 2 tbsp olive oil
- 2 tsp smoked paprika
- ½ tsp chilli powder
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high-quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
White rice, olive oil, smoked paprika, chilli powder.
Cook rice to packet instructions and set aside to cool.
2.Preheat oven to 200°C
In a baking dish, toss the cauliflower, lemon wedges, garlic and oil together. Sprinkle with half the paprika and season to taste. Cover with oil and roast for 20 minutes.
Remove the foil and place the chicken on top of the cauliflower. Baste and sprinkle the remaining paprika and chilli powder. Return to the oven and roast for a further 20-25 minutes or until the chicken is cooked through.
Meanwhile, in a bowl combine the lemon zest, juice and greek yoghurt. Season with salt and freshly ground black pepper.
In another bowl, combine the rice with the spinach and roasted cauliflower, discarding the lemon. Serve with chicken and lemon yoghurt.