Curry Chicken Breast with Cauliflower Rice

Preheat the oven to 200 °C (grill function is best). Clean the chicken breasts and halve them horizontally. Mix olive oil with curry powder and brush the meat on all sides with it. If the curry mixture already contains salt, no additional salting is necessary.

Briefly sear the prepared meat in a hot pan until it browns. Then place it in an oven dish lined with baking paper, pour coconut milk over it, and bake for approx. 25–30 minutes. Slice the mozzarella and place it on the meat after 20 minutes of baking. Bake for another 5–10 minutes until the cheese is melted.

Meanwhile, peel and finely dice the onions, and slice the garlic thinly. Divide the cauliflower into florets (remove the hard stems) and chop or grate very finely until the consistency resembles rice.