Tandoori Double Chicken & Basmati Rice for Dinner
with Glazed Chicken & Roast Veg Toss for Lunch
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Capsicum
660 g
Chicken Breast
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Potato
1 packet
Tandoori Paste
1
Tomato
1
Zucchini
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.
- Cut potato, zucchini and capsicum into bite-sized chunks.
- Place veggies 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, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine tandoori paste, half the Greek-style yoghurt, a good pinch of salt and a drizzle of olive oil. Add chicken breast 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.
TIP: Use two oven trays if necessary.
- 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!
