Healthier Spiced Chicken with Cauliflower Hummus
For a healthier midweek dinner, look no further than a succulent grilled chicken breast on a bed of cauliflower hummus and brown rice.
Ingredients
- 1 cauliflower, cut into small florets
- 5ml olive oil cooking spray
- 2 tbs extra virgin olive oil
- 1 tbs hulled tahini
- 60g baby spinach leaves
- 1 lemon, juiced
- 1 clove garlic, crushed
- 2 chicken breast fillets
- 25g baharat style street food seasoning
- 2 bunch broccolini, trimmed
- 450g microwave brown rice
- 200g Greek-style yoghurt
Method
- Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper. Place cauliflower on tray and spray with oil. Bake for 20 minutes or until tender.
- Meanwhile, place oil, tahini, two-thirds of the spinach, lemon juice, garlic and 2 tbs water in a food processor. Process until smooth and combined. Add 1/3 cup water and process to combine. Set aside until required.
- Spray a large chargrill pan with oil, then heat over medium-high heat. Cut each chicken breast horizontally into 2 thin fillets. Sprinkle both sides of chicken with seasoning. Cook chicken and broccolini, turning, for 10 minutes or until chicken is cooked through and broccolini is tender.
- Meanwhile, heat rice according to packet instructions.
- Add cauliflower to tahini mixture, then process until smooth and combined. Season. Divide cauliflower hummus among plates. Top with broccolini, rice, chicken, yoghurt and remaining spinach. Season with pepper and serve.
