This recipe is perfect for a quick but healthy meal since it only takes ten minutes to prep. If you prefer not to serve it with white rice, substitute it with brown rice or even quinoa.

Serves: 2, Prep: 10 mins, Cook: 20 mins

Kcal: 653, Fats: 21g, Carbs: 71g, Protein: 47g, Fiber: 13g

Ingredients

• ½ head cauliflower, cut into florets

• 3.5 oz. (100g) chickpeas, drained

• 10.6 oz. (300g) boneless, skinless chicken breast

• 1 red onion, sliced in wedges

• 2 tbsp. olive oil

• ¾ tsp. salt

• ½ tsp. black pepper

• 2 tbsp. garam masala spice

• 8.5 oz. (240g) cooked white basmati rice

• 2 servings, Cilantro & Mint Chutney

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with baking paper.

Place the cauliflower, chickpeas, chicken, and onion on the baking sheet and drizzle with olive oil. Season with salt, pepper, and garam masala spice, and stir to combine.

Place the baking sheet in the oven and cook for 25 minutes, removing halfway through to mix the ingredients quickly.

Serve over rice with the Cilantro and Mint Chutney (see recipe in this pack).