Spiced roast chicken with cool coconut yogurt slaw
3
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Simple to cook, delicious and versatile, skinless chicken breast fillets are the ideal ingredient for a quick and easy dinner.
Ingredients
Chicken breast, skinless, raw
4 medium
Lemon Juice, Fresh
2 tablespoon(s)
Sunflower Oil
2 teaspoon(s)
0% fat natural Greek yogurt
8 tablespoon(s)
Garlic
2 clove(s), crushed
Curry Powder
1 teaspoon(s)
Turmeric
1 teaspoon(s)
Ground Cumin
1 teaspoon(s), level
Desiccated Coconut
25 g
Lime Juice, Fresh
2 tablespoon(s)
Cabbage
200 g, shredded
Cucumber
1 serving(s), , halved, deseeded and sliced
Celery, Raw
2 stick(s), thinly sliced
Spring Onions
4 medium, trimmed and shredded
Coriander, fresh
1 tablespoon(s), chopped
Tesco Nigella Seeds
1 teaspoon(s), level
Chilli, green or red
1 individual, deseeded and sliced green chilli
Chives, Fresh
1 teaspoon(s)
Lemon
1 medium, zest and juice
White Wine Vinegar
2 teaspoon(s)
Tesco Onion Granules
3 g
Chives, Fresh
1 tablespoon(s), chopped
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Season the chicken fillets and cut slashes across the tops. In a small bowl, combine 2 tbsp lemon juice, the sunflower oil, 2 tbsp yogurt, crushed garlic, curry powder, turmeric and ground cumin. Rub the mixture all over the chicken, then transfer to a baking dish and roast for 20 minutes, until cooked through.
2
Meanwhile, in a dry frying pan set over a medium heat, toast the desiccated coconut for 1-2 minutes until golden and fragrant. Transfer to a plate to cool.
3
In a large salad bowl, mix the lime juice with 6 tbsp yogurt, lemon zest and juice, white wine vinegar and onion granules, then stir in the chives. Add the cabbage, cucumber, celery, spring onions, coriander and nigella seeds to the bowl. Season to taste and toss to coat. Scatter over the toasted coconut and green chilli, then serve.
4
Serve the chicken with the coconut yogurt slaw.
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