Tandoori Chicken Breasts
Minty Labneh-Dressed String Bean & String Pea Salad
Cooking time
35 minutes
Servings
2/4
Calories
690 /serving
Even the thought of tandoori is crave-tastic! Before searing them to succulence, you’ll generously sprinkle the chicken breasts in a signature blend of garlic, ginger and fragrant spices, calibrated to hit all the right spots. Set the pan-seared tandoori chicken off with little pops of pearl couscous and some creative crunch from a salad of string peas and string beans, basking in a delectably creamy vinaigrette of sizzled onion, labneh and fresh mint leaves.
We will send you:
- 2 Chicken breasts
- 60g Radishes
- 100g Sugar snap peas (or snow peas)
- 1 Bunch of mint
- 1 Onion (or shallot)
- 100g String beans
- 165g Multicoloured pearl couscous
- 7g Honey
- 15ml White wine vinegar
- 60ml Labneh
- 16g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Milk, Sulphites, Wheat
You will need:
Strainer
Oil
Salt & pepper
Total Fat
12 g
Saturated Fat
4 g
Sodium
730 mg
Total Carb
87 g
Sugars
11 g
Protein
56 g
Fibre
8 g
Preparation
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
