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Keto: Spicy Tandoori Chicken Breasts

with Asian Greens & Creamy Cucumber-Radish Salad

Cooking time

20 minutes

Servings

2/4

Calories

380 /serving

Keto: Spicy Tandoori Chicken Breasts

with Asian Greens & Creamy Cucumber-Radish Salad

The combo of technique and taste profile could not be a better match for this keto creation. You’ll slather chicken breasts in tandoori paste and garlic backed by a medley of Indian-inspired spices. Then take them for a sizzle in a hot grill pan to darken and tenderize. Follow that up with 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-style salad.

We will send you:

2 Canadian-raised chicken breasts (air chilled)
340g Asian greens (yu choy or gai lan)
15ml Minced garlic
100g Radishes
2 Cucumbers
30ml White wine 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)
Grill pan (or large pan)

Total Fat
15 g

Saturated Fat
3 g

Sodium
440 mg

Total Carb
20 g

Sugars
5 g

Protein
45 g

Fibre
7 g

Preparation

Cook the chicken

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. In a grill pan (or large pan), heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a plate and reserve the pan.

Make the salad

Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise 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.

Cook the yu choy

Remove the bottom ½ inch of the yu choy stems. In the reserved pan, heat a drizzle of oil on medium-high. Add the yu choy and cook, 2 to 3 min. per side, until slightly browned and tender; season with the remaining spices and S&P.