Curry chicken bowl with basmati rice and roasted cauliflower

Ingredients

For 1 serving

• Basmati rice65 g
• Chicken breast130 g
• Cauliflower180 g
• Curry powder1 teaspoon
• Plain nonfat yogurt80 g
• Extra virgin olive oil10 g
• Mint3 g
• Spinach40 g
• Saltto taste

Contains: lactose,

In season: October – March

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Wash the cauliflower and divide it into small florets; cut the chicken breast into 2 cm cubes. Put them in a bowl with the curry powder, oil and a pinch of salt and toss until well coated.
3. Spread them on the tray in a single layer and roast for 20 minutes, turning halfway, until the cauliflower is golden at the edges and the chicken is cooked and no longer pink inside.
4. Meanwhile rinse the basmati rice, add it to a pan of boiling salted water and cook over medium heat for 12 minutes, until tender; drain.
5. Chop the mint leaves and stir them into the yoghurt with a pinch of salt; wash and dry the spinach.
6. Assemble the bowl with the raw spinach at the bottom, then the rice, chicken and cauliflower, and finish with the yoghurt sauce.