One way of being mindful of your nutrition is to fill your plate with a variety of colors. This colorful dish meets so many nutritional needs and is delicious as well. The variety of greens from the mint and spinach, the orange from the turmeric and the white of the cauliflower brightens up everyday chicken that is satisfying as well.
- ½ cup cooked brown rice
- ½ head of cauliflower
- ½ bunch of fresh mint
- 6 tablespoons plain yogurt
- 1 lemon
- 1 heaping teaspoon each of ground turmeric, medium curry powder
- 1 tablespoon balsamic vinegar
- 2 cloves garlic (crushed and chopped)
- 1¼-inch piece of fresh ginger
- 2 x 4-oz boneless, skinless chicken breasts
- 1 level teaspoon each of cumin seeds, black (or yellow) mustard seeds
- 2 oz baby spinach
- 1 fresh red chile or jalapeño
Preheat the oven 425F. Cook the rice according to the package instructions. Chop the cauliflower into thin wedges and place in a sieve above the rice, then cover and steam for 15 minutes. Place the mint leaves into a blender (reserving a few leaves). Add 3 tablespoon of yogurt, half the lemon juice, and a splash of water to the blender, blend for 1 minute until smooth. Place into a dish and refrigerate.
Add the remaining yogurt and lemon juice, the turmeric, curry powder, and balsamic. Once combined, add the garlic and ginger. Blend until smooth to make a marinade, then pour into a large baking dish. Lightly score the chicken breast to increase the surface area and toss in the marinade. Place steamed cauliflower into the chicken dish, toss together, sprinkle over cumin and mustard seeds. Then place in the oven for 15 minutes, or until the chicken is cooked through and the cauliflower is done.
Divide up the chicken, with the cauliflower, rice and spinach. Drizzle with the dressing, then finely slice and scatter over the chile. Finish with baby mint leaves.
Source: Everyday Super Food