Keto: Grilled Tandoori Chicken Breasts
with Roasted Carrots, Minty Slaw & Raita
Cooking time
25 minutes
Servings
2/4
Calories
400 /serving
Tandoori spices, tandoori paste and a splash of vinegar create a trifecta of tastiness for these chicken breasts. They come off the grates lacquered with flavour and ready to be cut into juicy slices. Oven-roasted carrots stay in just long enough to retain some chew, while an easy slaw of shredded cabbage and mint is the essence of bright and crisp. Swoop raita over each plate to present this warmer-weather pleaser with flair.
We will send you:
- 2 Chicken breasts
- 1 Bunch of mint
- 150g Shredded green cabbage
- 300g Carrots (orange or multicoloured)
- 1 Scallion
- 15ml Tandoori paste
- 30ml White vinegar
- 90g Garlic-cucumber yogurt (raita)
- 6g From Tandoor to Tannur spices (garlic purée, sea salt, paprika, ginger purée, chili powder, spearmint flakes, turmeric, black peppercorns, cinnamon, star anise, fennel, coriander, cumin)
Contains: Milk
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
13 g
Saturated Fat
3 g
Sodium
1100 mg
Total Carb
28 g
Sugars
14 g
Protein
45 g
Fibre
6 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Grill the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium bowl, combine the chicken, tandoori paste and a splash of the vinegar. Add the chicken* 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 cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, pick the mint leaves off the stems; roughly chop the leaves. Thinly slice the scallion.
Make the slaw
In a second medium bowl, combine the cabbage, scallion, ½ the mint, the remaining vinegar, a drizzle of oil and S&P.
Plate your dish
Divide the raita between your plates and spread out in a circular motion. Top with the chicken and carrots. Garnish with the remaining mint. Serve the slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
