Protein Swap | Hot & Buttery Tandoori Chicken Breasts
with Chaat-Style Shaved Brussels
Cooking time
20 minutes
Servings
2/4
Calories
990 /serving
Advance notice: you will be licking your fingers. Mango chutney and tandoori marinade make the ultimate marinade for chicken breasts, finished in tandoori butter. Inspired by street food snacks called chaat, the salad explodes with chickpeas and cranberries in a fruity dressing.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lemon
- 300g Brussels sprouts
- 1 Shallot (or onion)
- 30g Mango chutney
- 10ml Tandoori paste
- 25g Dried cranberries
- 398ml Chickpeas (canned)
- 8g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Milk
You will need:
Microwave
Oil
Salt & pepper (S&P)
Zester
2 or 4 tbsp Butter
Air fryer
Total Fat
40 g
Saturated Fat
10 g
Sodium
1710 mg
Total Carb
97 g
Sugars
24 g
Protein
62 g
Fibre
29 g
Preparation
Fry the chicken
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Pat the chicken* dry; season with the spices and S&P.
- In a medium bowl, combine the chicken*, ½ the mango chutney, ½ the tandoori paste and a drizzle of oil.
- Place in the air fryer and fry, flipping halfway, 12 to 16 min., until cooked through.
Mise en place
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large), then thinly slice crosswise.
- Zest and juice the lemon.
- Halve, peel and thinly slice the shallot.
- In a small bowl, combine the lemon juice and shallot.
- Drain and rinse the chickpeas; pat dry.
Make the vinaigrette
- In a large bowl, combine the lemon-shallot mixture, lemon zest, remaining mango chutney, 2 tbsp oil (double both for 4 portions) and S&P.
Make the salad
- To the bowl of vinaigrette, add the Brussels sprouts, chickpeas and cranberries; toss well.
Make the tandoori-butter & coat the chicken
- In a second large bowl, microwave 2 tbsp butter (double for 4 portions) and the remaining tandoori paste, in 15 sec. increments, until melted.
- Add the chicken; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
