Spiced Chicken

50 mins active prep time, 4 servings

Ingredients (included in delivery)

- 500g chicken thigh fillets
- ½ cauliflower, cut into florets
- 1 lemon, half zested and half cut into wedges
- 4 garlic cloves, crushed
- ¾ cup greek yoghurt
- 100g baby spinach leaves

Ingredients (pantry items)

- 240g cooked white medium grain rice, cooled
- 2 tbsp olive oil
- 2 tsp smoked paprika
- ½ tsp chilli powder

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high-quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.

What you'll need

White rice, olive oil, smoked paprika, chilli powder.

Instructions

1.Cook rice

Cook rice to packet instructions and set aside to cool.
2.Preheat oven to 200°C
3.Prepare cauliflower

In a baking dish, toss the cauliflower, lemon wedges, garlic and oil together. Sprinkle with half the paprika and season to taste. Cover with oil and roast for 20 minutes.
4.Cook chicken

Remove the foil and place the chicken on top of the cauliflower. Baste and sprinkle the remaining paprika and chilli powder. Return to the oven and roast for a further 20-25 minutes or until the chicken is cooked through.
5.Prepare yoghurt

Meanwhile, in a bowl combine the lemon zest, juice and greek yoghurt. Season with salt and freshly ground black pepper.
6. Serve

In another bowl, combine the rice with the spinach and roasted cauliflower, discarding the lemon. Serve with chicken and lemon yoghurt.