Tandoori Spiced Chicken with Coconut Roasted Cauliflower & Pumpkin

Tandoori Spiced Chicken with Coconut Roasted Cauliflower & Pumpkin

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, May 17, 2020.
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Ingredients

Vegetables

  • 200g diced pumpkin
  • 1/4 piece cauliflower, cut into small florets
  • 1/2 tsp oil
  • 10g coconut thread
  • 1 baby bok choy, thinly sliced

Chicken

  • 140g chicken breast
  • 1/2 pack tandoori spices
  • 1/4 tsp oil

Lime Yoghurt

  • 3 Tbsp yoghurt
  • 1/2 lime, juiced

To Serve

  • 1 Tbsp sliced almonds

Steps

  1. Before you start. Preheat oven to 220°C.
  2. Prep vegetables. Prep cauliflower and bok choy.
  3. Cook vegetables. Toss pumpkin and cauliflower on a lined oven tray with oil. Season with salt and pepper and roast in oven for 20 minutes. After 20 minutes, add coconut thread to tray and return to oven to cook for 5 more minutes, until vegetables are tender and coconut is golden. Remove from oven and toss through bok choy. Season to taste with salt and pepper.
  4. Prep & cook chicken. Pat chicken dry, season with salt and pepper and coat in tandoori spices. Heat oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), until cooked through. Rest, covered before slicing thinly.
  5. Prep lime yoghurt. In a small bowl, combine lime juice and yoghurt with a pinch of salt. Season to taste with pepper.
  6. Serve. Vegetables topped with chicken, lime yoghurt and almonds.

Nutritional Information

Energy 1626 kj
389 kcal
Protein 42.0g
Carbohydrate 20.0g
Fat 19.0g