Protein Upgrade | Spicy Tandoori ORGANIC Chicken Breasts
with Cilantro-Coconut Crunch
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
Double your pleasure, double your fun, with tandoori two ways. Hearty veggies get a sprinkling of our delightful Tandoori Trip spices. And chicken—certified organic, so it’s better for you and the environment—gets a vivid tandoori paste pumped up with lemon. Let loose a honeyed mix of toasted coconut and fresh cilantro for killer crunch.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 200g Cauliflower florets
- 14g Cilantro
- 1 Scallion
- 1 Lemon
- 2 Green zucchini
- 25g Shredded coconut
- 10ml Tandoori paste
- 14g Honey
- 8g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
40 g
Saturated Fat
11 g
Sodium
520 mg
Total Carb
29 g
Sugars
16 g
Protein
34 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Quarter the zucchini lengthwise; halve crosswise.
- Roughly chop the cilantro leaves and stems.
- Thinly slice the scallion crosswise.
- Juice the lemon.
Roast the vegetables
- On a lined sheet pan, toss the zucchini and cauliflower (halve if large) with a drizzle of oil, the spices and S&P.
- Roast, flipping halfway, 16 to 18 min., until browned and tender.
Toast the coconut
- Meanwhile, heat a medium, dry pan on medium.
- Add the coconut and toast, stirring often, 3 to 4 min., until golden brown and crunchy.
- Transfer to a small bowl and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with S&P.
- In a medium bowl, combine the chicken, tandoori paste and ½ the lemon juice.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the cilantro-coconut crunch
- Meanwhile, to the bowl of coconut, add the cilantro, scallion, honey, remaining lemon juice, 3 tbsp oil (double for 4 portions) and S&P; stir well.
Plate your dish
- Divide the vegetables and chicken between your plates.
- Top with the cilantro-coconut crunch. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
