Cauliflower and Lupin Rice Salad with Chicken

1 serve of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Serves: 6

Preparation time: 1

Cooking time: 40 minutes


  • 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


  • 3 tbsp tahini
  • Juice of a lime or lemon
  • 2 cloves of garlic, crushed
  • A few shakes of cayenne pepper if you like spice


  1. Preheat the oven to 180C
  2. Cut chicken into strips and combine with cumin, paprika, coriander, garlic and yoghurt
  3. Cut cauliflower into florets and slice onion. Spread onto baking paper and add a drizzle of olive oil
  4. Bake for 30 minutes or until cooked through, turning occasionally
  5. 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
  6. Cook the rice according to packet instructions
  7. Combine slaw mix, cauliflower and onion, capsicum and rice and mix together. Place on a serving plate
  8. 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.

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