Spiced Coconut Yoghurt Chicken with Cauli Rice

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This spiced yoghurt is delicious & will match most proteins. The chicken does require at least 30mins marinating time if you want the flavours infused. A great recipe to prep the night before so you are guaranteed the flavour hit.

TIP: Chicken can be sliced for a quick stovetop cook. Serve with any preferred vegetables, plus you can swap out cauli rice for any type of rice.

Cook time: 25 mins

Method

1. Blitz the coconut yoghurt, lime zest, lime juice, garlic, cumin, chilli, coriander & salt to make the marinade.  You will need a *small blender.
2. Cover the chicken with the marinade and allow to marinate for at least 30mins.
3. Make the cauliflower rice.  Making a batch of cauliflower rice is the easiest way & then freeze in serving portions.  A half cauliflower will give you around 3 serves.  Blend the cauli until it resembles rice, cook on a medium heat in a pan with 1/2 tsp coconut oil until it's just soft & maybe a little browned.
4. For the chicken, heat a small pan to a medium heat with 1/2 tsp coconut oil.  Drain off any excess marinade and cook the chicken in the pan until cooked through.  Timing will depend on how thick your piece/pieces of chicken are.
5. Serve with the cauli rice, cucumber slices, lime & coriander leaves.