
Provides
1 serve of whole grain Each serve is 16g of whole grain. GLNC recommends 3 serves daily.
1 serve of whole grain Each serve is 16g of whole grain. GLNC recommends 3 serves daily.
Preparation time: 1
Cooking time: 40 minutes
Ingredients
- 1 red onion
- 1 cauliflower
- 1 bag mixed slaw
- 50g crumbled feta
- 200g roast capsicum
- One packet Lupin Co. spiced rice packet
- 1 small can coconut milk
- 1 large chicken breast
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp ground coriander
- ¼ cup Greek yoghurt
- 2 cloves garlic, crushed
Dressing
- 3 tbsp tahini
- Juice of a lime or lemon
- 2 cloves of garlic, crushed
- A few shakes of cayenne pepper if you like spice
Method
- Preheat the oven to 180C
- Cut chicken into strips and combine with cumin, paprika, coriander, garlic and yoghurt
- Cut cauliflower into florets and slice onion. Spread onto baking paper and add a drizzle of olive oil
- Bake for 30 minutes or until cooked through, turning occasionally
- Meanwhile, make the dressing by mixing the tahini, citrus juice, garlic, 4 tbsp water and cayenne pepper (if using). Add more water if needed to thin the dressing
- Cook the rice according to packet instructions
- Combine slaw mix, cauliflower and onion, capsicum and rice and mix together. Place on a serving plate
- Cook the chicken and serve on top of salad, crumbling feta on top
Tip: You can also use a cup of brown rice and 2 tbsp lupin flakes – cook the rice as per instructions and add the lupin flakes 5 minutes before the end.