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Tandoori chicken
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Total Time:
40 minutes
Vibrant tandoori chicken paired with zesty tomato rice salad, pickled onions, coriander, and chillies. Enhance flavors with hot pan-seared lemons for a sticky, jammy twist. A perfect balance of attitude and health benefits.
Ingredients:
  • 2 higher-welfare chicken breasts
  • 1 heaped teaspoon Tandoori spice mix
  • 200 g brown rice
  • ½ a red onion
  • 2 lemons
  • 1 bunch of fresh coriander (15g)
  • 100 g ripe tomatoes
  • 1 fresh green chilli
  • olive oil
  • 1 carrot
  • 1 gem lettuce
  • 100 g fat-free natural yoghurt
Instructions:
  • - Boil salted water in a saucepan. Score chicken on both sides, add Tandoori spices, then flatten in a plastic bag. Cook rice in boiling water for 25 minutes. Drain, return to pan, and set aside. - Slice onion finely, mix with lemon juice and salt. Shave carrot into ribbons. Combine onion mixture with coriander stalks, tomatoes, and chili. - Fry chicken in oil until golden. Rest chicken. Mix warm rice with onion mixture. Squeeze cooked lemon over rice. - Serve rice salad on plates, topped with lettuce, carrot ribbons, chicken, coriander leaves, and yogurt.

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