Yogurt Curry Chicken with Cauliflower & Rice

10 minutesPrep time

40 minutesCook time

1079 cal.Per serving

Ingredients for 1

Chicken thighs (boneless, skinless)

1/3 cup

Greek Yogurt (plain)

2 tsp

Curry powder

1/4

Cauliflower (fresh)

1 cup

Basmati rice (cooked)

1/4

Lemon

Knife, Sheet Tray, Oven

Step 1
In a large bowl, combine yogurt, curry powder, lemon juice, salt & pepper. For more flavor, add a few shakes of spices like cumin, garlic powder or paprika if you have! Add a generous drizzle of olive oil then mix it all together. Add the chicken. Toss to coat well. Cover the bowl & refrigerate for a minimum of 15 min or up to 24 hrs.
Step 2
As the chicken marinates, preheat the oven to 425°F & prep the cauliflower into bite-sized florets. Arrange the cauliflower on a sheet tray lined with parchment paper. Season with salt, pepper & a drizzle of olive oil. Toss well to evenly coat.
Step 3
Remove the chicken from the fridge & arrange it on the sheet tray beside the cauliflower. Roast in the oven at 425°F for 35-40 min, until the chicken is completely cooked (reaches an internal temp of 165°F) & the cauliflower is tender. Pro tip: use the oven's broiler setting for the final 2-3 min, for a golden-crisp finish!
Step 4
Prepare the the rice according to package instructions. Serve the chicken & cauliflower over a fluffy bed of rice. Enjoy!