Try this twist on a roast chicken, or make our classic roast chicken recipe. We’ve also got plenty more delicious chicken salad recipes.
*This recipe is gluten-free according to industry standards
Ingredients
- olive oil
- sumac 2 tsp
- ground cumin ½ tsp
- cauliflower ½, cut into florets
- skinless chicken breast 1
- mint a small bunch, leaves finely chopped
- garlic ½ small clove, crushed
- fat-free yogurt 100ml
- red onion ½, finely sliced
- sultanas 2 tbsp
- red wine vinegar 1 tsp
- flat-leaf parsley a handful of leaves
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Whisk 1 tsp oil, the sumac, cumin and some seasoning in a large bowl. Add the cauliflower and the chicken breast and toss in the spiced oil.
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Step 2
Tip onto a shallow baking tray or sheet and roast for 15-20 minutes until the chicken is cooked and the cauliflower is lightly charred and tender. Leave to cool a little.
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Step 3
Mix the mint, garlic and yogurt with some seasoning. In a separate bowl mix the red onion, sultanas, red wine vinegar and 1 tsp oil. Shred or slice the chicken, and add to the red onion mix with the cauliflower. Toss, then add the parsley. Tip onto 2 plates with a spoonful of the mint yogurt.
Nutritional Information
- Kcals 291
- Fat 5.2g
- Saturates 0.8g
- Carbs 34.3g
- Sugars 30.3g
- Fibre 4.8g
- Protein 24.2g
