Tandoori Chicken & Crispy Pre-Prepped Veg
with Lemon Couscous & Yoghurt- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
Bold tandoori-spiced chicken meets light, fluffy cauliflower couscous in this refreshing salad, finished with cooling mint and a drizzle of tangy yoghurt. You'll get a vibrant fusion of spice and freshness in every bite. This recipe is under 650kcal per serving.
Ingredients
1 packet
Tandoori Paste
1 packet
Cauliflower
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
330 g
Chicken Tenderloins
1 packet
Mint
1 packet
Trimmed Green Beans
1 packet
Couscous
(Contains: Gluten, May contain traces of allergens, Soy, Wheat;)
1
Lemon
1 sachet
Vegetable Stock Pot
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
¼ cup
water (for the sauce)
¾ cup
boiling water
Utensils
Cooking Steps
• Set your air fryer to 200°C.
• In a medium bowl, combine cauliflowerflorets and trimmed green beans
with a drizzle of olive oil and a pinch of salt and pepper.
• Place veggies into the air fryer basket and cook until golden and tender for
6-8 minutes. Allow to cool slightly.
TIP: No air fryer? Place cauliflower florets on a microwave-safe plate with a
splash of water. Cover with damp paper towel. Microwave on high for 3 minutes.
Heat a large frying pan over medium-high heat with a drizzle of olive oil. Drain
excess water from cauliflower. Add cauliflower and trimmed green beans to the
pan and cook until softened and browned, 4-5 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of
olive oil. Cook chicken tenderloins until browned and cooked through,
3-4 minutes each side.
• Remove pan from heat, then add tandoori paste and the water, turning
chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, boil the kettle. Slice lemon into wedges.
• To a large heatproof bowl, add couscous and stock concentrate.
Add the boiling water(see ingredients) and stir to combine.
• Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.
• To the bowl with couscous, add rocket leaves, veggies and a generous
squeeze of lemon juice and olive oil. Toss to combine and season to taste.
• Divide lemon couscous salad between bowls. Top with tandoori chicken and
Greek-style yoghurt.
• Tear over mint. Serve with any remaining lemon wedges. Enjoy!
