Chicken breast with curry and cauliflower rice

Clean the chicken breast and slice it horizontally into thinner pieces. In a small bowl, mix the olive oil with the curry powder and coat the meat well on all sides with this mixture. If the curry mixture already contains salt, do not add extra salt. Preheat the oven to 200 degrees Celsius, ideally on the grill function.

Sear the meat in a hot pan until golden on both sides. Transfer the chicken to a baking dish lined with baking paper. Pour the coconut milk over the meat and bake for 25-30 minutes. Slice the mozzarella and, after the first 20 minutes of baking, place the slices over the chicken. Continue baking for another 5-10 minutes until the cheese is nicely melted.

While the chicken is baking, peel and finely chop the onion, and slice the garlic thinly. Break the cauliflower into florets, removing the thick stems. Finely chop the florets (manually or with a food processor) until the consistency resembles rice grains.