Bombay chicken with cauliflower rice

Lighter than curry but just as tasty

SERVES 4 PREP 10 MINS COOK 15 MINS

170g tub Greek yogurt 2 garlic cloves, crushed 4tsp curry powder 4tsp balsamic vinegar 4 chicken breast fillets 2tbsp olive oil 250ml basmati rice 1 onion, chopped 1 small cauliflower, in florets Small handful mint leaves 100g baby spinach leaves 1 red chilli, finely sliced

1 put 100g of the yogurt into a large dish with the garlic, curry powder and balsamic vinegar and stir. cut slashes across each chicken breast and coat in the yogurt mixture. set aside for 10 mins to marinate.

2 heat the oven to 200c/gas 6. put the chicken on a foil-lined baking tray, drizzle over the oil and bake for 15 mins until cooked through and the juices run clear.

3 meanwhile, put the rice, onion and 500ml water into a pan. bring to the boil, cover, reduce the heat and simmer for 10 mins until the water has been absorbed.

4 blitz the cauliflower until finely chopped. stir into the rice and heat through. serve topped with the chicken, mint and spinach. scatter over the chilli, if using, and serve with the remaining yogurt.

Per serving: 573 cals, 13g fat (4g saturated), 62g carbs