1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
2 cardamom pods, seeds removed and crushed
½ tsp cinnamon
100 g fat-free yoghurt
4 skinless chicken breasts
250 g pouch cooked mixed grains, such as rice and quinoa mix
juice ½ lemon, plus wedges to serve
1 tsp garam masala
2 large tomatoes, diced
2 carrots, peeled and grated
1 small red onion, finely diced
1 handful coriander, leaves only, plus more to serve
1 handful rocket, leaves only
- Mix the cumin, coriander, turmeric, crushed cardamom and cinnamon with the yoghurt and season well. Pour over the chicken breasts, making sure they are fully coated, cover and chill. Leave to marinate for 2 hours or overnight.
- Heat the oven to 200C/fan 180C. Transfer the chicken to a baking tray and cook for 20-25 minutes or until the breasts are cooked through, and the spice crust has turned golden.
- While the chicken is cooking mix all the grain salad ingredients together with 1 tsp oil and some seasoning. Add more lemon juice if you like. Tip the salad onto a serving platter and add the sliced chicken breast. Serve with lemon wedges and more coriander scattered over.