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Keto: BBQ Spicy Tandoori Chicken Breasts

with Grilled Asian Greens & Cucumber-Radish Salad

Cooking time

20 minutes

Servings

2/4

Calories

360 /serving

Keto: BBQ Spicy Tandoori Chicken Breasts

with Grilled Asian Greens & Cucumber-Radish Salad

The combo of cooking technique and taste profile could not be a better match: tandoori flavours find a new bestie in the backyard barbecue! You’ll slather the chicken in tandoori paste and garlic backed by a medley of Indian-inspired spices. They hit the hot grill to darken and tenderize, followed by Asian greens that take on a little char while they wilt. Cukes and radishes in a creamy coating of vinegar-tinged labneh makes a radical raita.

We will send you:

2 Chicken breasts
340g Asian greens (yu choy or gai lan)
15ml Minced garlic
100g Radishes (or French radishes)
2 Cucumbers
30ml Apple cider vinegar
10ml Tandoori paste
30ml Labneh
7g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)

Contains: Milk, Mustard, Sulphites

You will need:

Oil
Salt & pepper (S&P)
BBQ (or grill pan)

Total Fat
13 g

Saturated Fat
3 g

Sodium
440 mg

Total Carb
19 g

Sugars
5 g

Protein
45 g

Fibre
7 g

Preparation

Grill the chicken

Heat the BBQ on high, making sure to oil the grill first. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large bowl, combine the tandoori paste and ½ the garlic. Add the chicken*; toss well. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.

Make the salad

Meanwhile, halve the cucumbers lengthwise; thinly slice on an angle. Thinly slice the radishes. In a second large bowl, combine the vinegar (start with ½), labneh, a pinch of the remaining spices and S&P. Add the radishes, cucumbers and remaining garlic (start with ½); toss well.

Grill the yu choy

Remove the bottom ½ inch of the yu choy stems. In a medium bowl, combine the yu choy, a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 2 to 3 min. per side, until slightly charred and tender.