Tandoori Bowl
Serves 2
Ingredients
- ½ head cauliflower, cut into florets
- 3.5 oz. (100g) chickpeas, drained
- 10.6 oz. (300g) boneless, skinless, chicken breast
- 1 red onion, sliced in wedges
- 2 tbsp. olive oil
- ¾ tsp. salt
- ½ tsp. black pepper
- 2 tbsp. garam masala spice
- 8.5 oz. (240g) cooked white basmati rice
- 2 servings, Cilantro & Mint Chutney
What you need to do
- Preheat the oven to 425°F (220°C). Line a baking sheet with baking paper.
- Place the cauliflower, chickpeas, chicken and onion on the baking sheet and drizzle with olive oil. Season with salt, pepper and garam masala spice, and stir to combine.
- Place the baking sheet in the oven and cook for 25 minutes, removing halfway through to give the ingredients a quick mix.
- Serve over rice with the Cilantro and Mint Chutney (see recipe in this pack).
