Upping your daily protein intake just got a whole lot tastier. The tahini drizzle in this recipe is extremely addictive stuff.
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Serves
4
Chicken Breasts
Ground Coriander
Lemons
Cauliflower
Cooked Quinoa
Garlic
Miso Paste
Fresh Coriander
Tahini
Olive Oil
Serves
4
Chicken Breasts
Ground Coriander
Lemons
Cauliflower
Cooked Quinoa
Garlic
Miso Paste
Fresh Coriander
Tahini
Olive Oil
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Step 1.
Place one of the chicken breasts between two sheets of baking paper and bash, with a rolling pin, until around 1 cm thick. Repeat with the rest of the chicken breasts, then add to a bowl with a drizzle of olive oil and the ground coriander. Season with salt and pepper and toss well.
Step 2.
Tip the tahini into a bowl and add the juice of half of the lemon, don’t worry- it’ll seize up! Add water, 1 tbsp at a time until it loosens to a drizzle-able consistency. Season well with salt and pepper and set aside.
Step 3.
Heat a large frying pan over a high heat, once really hot, add 2 of the chicken breasts and cook for 3-4 mins on each side, until well charred, then set aside to rest. Repeat with the rest of the chicken, setting it aside.
Step 4.
Turn the cauliflower upside down and use a knife to cut off down the sides, to turn the cauliflower into a chunky crumbly consistency. Alternatively, you can whack it in a blender and blitz until it’s the consistency of rice.
Step 5.
Tip the cauliflower into the pan used for the chicken, season well with salt and pepper and cook for 3-4 mins, until softened. Finely slice the garlic. Add the quinoa along with the miso paste and garlic and sizzle for a minute longer. Roughly chop most of the coriander, saving some leaves to serve, and stir the chopped coriander through the rice along with the juice of a lemon. Taste and season well, then share between plates.
Step 6.
Slice the chicken, then place on top of the cauliflower rice. Drizzle with a little of the tahini dressing and top with coriander. Serve with the remaining lemon half, cut into wedges.
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