Lunch · Indian
Indian tandoori chicken and cucumber raita box
Spiced roasted chicken with rice and a cooling cucumber raita, packed for lunch.
- Serves
- 2
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 300 g chicken thigh, boneless skinless
- 80 g greek yogurt, plain nonfat
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 300 g brown rice, cooked
- 150 g cucumber, grated
- 60 g greek yogurt, plain nonfat
- 15 g fresh mint, chopped
Method
Heat the oven to 200°C (400°F).
Mix the chicken with the first portion of yogurt, paprika, cumin and turmeric, then marinate for 10 minutes.
Roast the chicken on a lined tray for 18 to 20 minutes until cooked through, then slice.
Squeeze excess water from the grated cucumber and mix with the second portion of yogurt and mint to make raita.
Pack the rice, chicken and raita into separate compartments of a lunchbox.