Tandoori Chicken & Basmati Rice for Dinner
with Glazed Chicken & Roast Veg Toss for Lunch
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, enjoy a tandoori-yoghurt glazed chicken and rice dish for dinner, then a flavour-packed chicken and veg salad for lunch. Extra delicious!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Breast
½
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Tandoori Paste
½
Tomato
1 packet
Roast Veggie Mix
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Place roast veggie mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, to a medium saucepan, add the water and bring to the boil.
- Add basmati rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, in a medium bowl, combine tandoori paste, half the Greek-style yoghurt, a good pinch of salt and a drizzle of olive oil. Add chicken thigh and toss to coat.
• Transfer chicken to a second lined oven tray and bake until cooked through, 14-16 minutes.
TIP: Chicken is cooked through when its no longer pink inside.
- While chicken is baking, roughly chop cucumber and tomato.
- In a second medium bowl, combine cucumber, tomato, a drizzle of olive oil and white wine vinegar. Season.
- Slice chicken and reserve a portion for lunch.
- Place basmati rice, tandoori chicken and cucumber salsa in a bowl. Dollop with remaining yoghurt and half the tamarind chutney to serve. Enjoy!
- When you're ready to pack your lunch, place baby spinach leaves, roast veggie toss and reserved chicken in a container. Top with remaining tamarind chutney. Refrigerate.
- At lunch, toss the salad with a drizzle of white wine vinegar and season to taste. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty combination of tandoori chicken, rice, and fresh veggies, though some found it bland or too spicy.
- Ease of prep: Quick and easy to cook after work, with simple steps for preparing the chicken, rice, and veggie components.
- Suggestions: Consider using chicken thighs and pan-frying for juicier results. Some recommend adding naan bread to complete the meal.
- Portions: Several found the chicken and rice portions small, especially when trying to save leftovers for lunch.
- Veggies: The roasted veggie mix and fresh cucumber salsa received praise, though some found the zucchini pieces oversized.
