Grilled Tandoori Chicken with Cauliflower Rice
Ingredients
2 large chicken breasts, deboned and skinned
1 large head cauliflower
1 cup / 150g plain Greek yoghurt (unsweetened)
1 tbsp tandoori spice mix
1 tsp lemon juice
Salt and freshly ground pepper, to taste
Fresh coriander, chopped
Directions
In a bowl, mix together the yoghurt, spice mix and lemon juice. Add the chicken, coat it well and allow it to marinade for an hour.
When ready, place the chicken under a hot grill and cook on both sides for about 6-8 minutes, until golden brown and fully cooked.
Meanwhile, boil the cauliflower until cooked and then grate it into ‘rice’.
Slice the chicken and serve it over the ‘rice’, garnished with fresh coriander.
