Yummy! Coating chicken breasts with a little Dijon mustard, saffron and a sprinkling of breadcrumbs (panko) will get everybody asking for more! Cauliflower rice is obviously so much healthier than normal rice, and just as tasty. You can adapt the chicken used here however you want, with your own favorite coating or flavors.
Serves: 4
Preparation Time: 10 minutes
Cook Time: 35 minutes
INGREDIENTS:
4 or 5 – 6 oz skinless and boneless chicken breasts
½ tbsp saffron powder
4 oz panko breadcrumbs
1 tbsp fennel seeds, crushed
A little olive oil for baking
Extra dried herbs or spices if required, for the paste, such as cumin.
For the cauliflower rice
1 medium sized cauliflower
Handful of fresh coriander, chopped
Heaped teaspoon of black onion seeds (nigella seeds)
METHOD:
Heat oven to 340°C/170°C/Gas Mark 5.
Mix the saffron, mustard, fennel seeds and panko breadcrumbs with a little olive oil to form a paste.
Coat the chicken pieces with breadcrumb mixture. Add some extra herbs if desired.
Place in a baking dish and pop into the oven for 25 minutes.
Meanwhile, prepare the cauliflower by cutting off all the hard core and placing the florets into a processor. Pulse until resembling rice! Microwave in a bowl covered with cling film for approximately 5-6 minutes until tender. When cooked, mix in the coriander and the black onion seeds.
Serve the chicken and the cauliflower rice alone, or with extra vegetables.