Chicken breasts with cauliflower couscous

Chicken breasts with cauliflower couscous

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4 to 6
  • Easy
  • 20 minutes
  • 40 minutes
  • Woolworths Neil Ellis Elgin Chardonnay

This cauli rice risotto is good on its own with grilled mushrooms if you’re vegetarian. Reduce the cooking time by using thighs, or – even faster – skinless mini breast fillets.


  • 3 T butter
  • 4 free-range chicken breasts with skin and bone
  • 12 capers
  • ¼ cup lemon juice
  • salt, to taste
  • 150 g crème fraîche, for serving (optional)
  • For the cauli risotto:
  • 1 T olive oil
  • 1 T butter
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 x 380 g bag Woolworths cauliflower couscous
  • 1 cup cream
  • 80 g pecorino, grated
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Preheat the oven to 180°C. Melt the butter in an ovenproof  pan. Add the chicken, skin-side down, and fry until golden. Turn and cook for a further 5 minutes.

2. Add the capers and lemon juice, then bake for 15 minutes.

3. To make the cauli risotto, melt the oil and butter in a pan over a medium heat and cook the shallot until soft. Add the garlic and cauliflower and cook for 2 minutes. Add the cream and simmer for 10 minutes. Stir in the cheese and season to taste. Top with the crème fraîche.

For more chicken breast recipes, click here.

Photograph: Dirk Pieters
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes