Curried Chicken Breast with Cauliflower Rice | Easy Fitness Lunch

Clean the chicken breasts and cut them in half horizontally. Mix the olive oil with the curry powder, then thoroughly coat the meat on all sides. If the spice mix already contains salt, do not add more. Preheat the oven to 200 degrees Celsius (preferably with a grill function).

Sear the seasoned meat quickly in a hot pan to seal in the juices. Then place it in a baking dish lined with parchment paper, pour the coconut milk over it, and bake for 25-30 minutes. Slice the mozzarella and place it on top of the meat after 20 minutes, then bake for another 5-10 minutes until the cheese melts.

Meanwhile, prepare the cauliflower rice: finely chop the onion and slice the garlic. Break the cauliflower into florets, remove the tough stems, then finely chop it (using a food processor or grater) until it resembles rice. Sauté the onion in one tablespoon of olive oil until golden brown, add the garlic, and wait until it becomes fragrant. Add the cauliflower and sauté for about 5 minutes until tender. Season with salt and pepper, finally drizzle with lime juice and sprinkle with chopped parsley. Serve with the baked chicken, drizzled with the coconut sauce.