Knife, Sheet Tray, Oven
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 for a minimum of 15 min or up to 24 hrs.
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.
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!
Prepare the the rice according to package instructions. Serve the chicken & cauliflower over a fluffy bed of rice. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Yogurt Curry Chicken with Cauliflower & Rice" contains 857 Energy, 31 g of Fat, 114 g of Carbohydrates, 39 g of Protein, 33 g of Fiber.