Spicy Chicken, Cauliflower Rice and Zucchini

By Schuzelle

February 5, 2016

Spicy Chicken, Cauliflower Rice and Zucchini. Great midweek dinner, fast, easy and very nutritious.

  • Prep: 1 hr
  • Cook: 30 mins
  • Yields: 4 Servings


Spicy Chicken

4 boneless, skinless chicken breasts

75 ml of Greek yogurt

1 tsp of turmeric

1 tsp of chicken spice

1 tsp of oregano

1/2 tsp of paprika

3 tsp of Dijon mustard

1/4 tsp of salt

1/2 tsp of black pepper

1 tsp of olive oil

Cauliflower rice

4 cups of cauliflower florets


400g of zucchini

1 T of olive oil

1 tsp of salt

1 tsp of black pepper


Spicy chicken

1Cut the chicken breasts into cubes of 2cm x 2cm.

2Mix the yogurt, mustard, turmeric, chicken spice, paprika,oregano, salt and pepper together.

3Add the chicken and place in the fridge for at least 60 Minutes.

4Remove from fridge.

5Heat a frying pan to medium to high heat.

6Sprinkle with olive oil.

7Add the chicken mixture and cook for about 20 Minutes with lid on until chicken is soft and tender (stir occasionally to make sure it doesn't burn).

8Remove from heat and serve with cauliflower rice and zucchini.

Cauliflower rice

1Cook or steam the cauliflower for about 8 Minutes until soft, but still tender (should not be mushy).

2Place in a blender/food processor with no fluids and blend until you have a couscous consistency, remove and serve.


1Preheat the oven to 180°.

2Spray a flat baking tray with Spray and Cook.

3Cut the baby marrows in quarters.

4Place evenly on the baking tray and cover with olive oil lightly.

5Sprinkle salt and pepper over the baby marrows.

6Place in the oven for 12 Minutes.

7Serve with chicken and cauliflower rice.


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