Herb crusted chicken with cauliflower rice and mint dressing


An adaption of one of my favorite dinners, the ultimate comfort food.

250g Chicken breast – cut into strips
1 tsp Thyme (dried)
1 1/2 tsp Ground Coriander
1 tsp Oregano
1 tbsp Coconut oil

125g CO YO – Natural coconut yogurt
1 tbsp Fennel seeds
Juice of 1 lime
Handful of mint leaves

1 Sweet pepper cut into strips
1/2 Cauliflower



  1. Boil the cauliflower for 10 minutes, drain and set aside.
  2. Coat the chicken in herbs and leave to marinate.IMG_2795
  3. Boil the pepper strips for 5 minutes, strain and refresh under cold water.
  4. Add the CO YO, lime juice and mint to a bowl and pulse with a handheld blender.IMG_2797Sprinkle the fennel seeds on top.IMG_2798
  5. Heat the coconut oil in a wok/small frying pan and cook the chicken for about 6 minutes aside, until golden and cooked through.IMG_2803
  6. Place the cauliflower florets in the food processor and pulse lightly until it looks like rice, reheat if necessary.IMG_2801
  7. Plate up, serve and enjoy.IMG_2820

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