Cauliflower rice and spiced chicken

This spiced chicken recipe boasts a range of great flavours including smoked paprika, chilli and lemon. A quick, easy and budget-friendly meal for busy families

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
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  • 1/2 cauliflower, cut into florets
  • lemon wedges, plus finely grated zest and juice of ½ lemon
  • 4 clove garlic, crushed
  • 2 tablespoon olive oil
  • 2 teaspoon smoked paprika
  • 4 chicken thigh cutlets, skin on
  • 1/2 teaspoon chilli powder
  • 3/4 cup greek yoghurt
  • 1/2 cup cooked brown long grain rice, cooled
  • 50 gram baby spinach leaves


  • 1
    Preheat oven to 200°C.
  • 2
    In a baking dish, toss cauliflower, lemon wedges, garlic and oil together. Sprinkle with half the paprika and season. Cover with foil and roast for 20 minutes.
  • 3
    Remove foil and place chicken on top of cauliflower. Baste, then sprinkle with remaining paprika and chilli powder. Roast for a further 20-25 minutes until chicken is cooked through.
  • 4
    In a bowl, combine lemon zest and juice with Greek yoghurt. Season to taste.
  • 5
    In another bowl, combine rice with spinach and cauliflower (discard lemon wedges). Serve chicken with rice and lemon yoghurt.


To reduce fat content, use chicken thigh fillets or simply remove the skin from the chicken thigh cutlets.