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Indian spiced chicken with squash & beans

Indian spiced chicken with squash & beans

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • Serves 2

This satisfying salad is packed with ingredients to promote good digestion and gut health, and contains 4 of your 5 a day

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal477
low infat13g
saturates7g
carbs42g
sugars21g
fibre13g
protein41g
salt1.4g
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Ingredients

Method

  • STEP 1

    Put 2 tbsp of the yogurt in a bowl with the spices, chicken and a really good grinding of black pepper, and set aside for 30 mins, or longer if you have time, to marinate.

  • STEP 2

    Heat oven to 200C/180C fan/gas 6. Arrange the squash on a large baking tray, crumble over the coconut oil (as it will be solid at this stage) and roast for 20 mins. Add the onions and chicken, spaced apart, and roast for 20 mins more until everything is cooked.

  • STEP 3

    Meanwhile, put the rest of the yogurt in a bowl with the garlic, mint and two-thirds of the coriander, and blitz with a hand blender until smooth. Tip the beans and remaining coriander into a bowl, and add the lime zest and juice with a couple of tbsp of the yogurt dressing. Tip in the squash, onions and chicken, add the chicory and toss everything together. Pile onto plates and drizzle with the remaining dressing. (If eating cold as a packed lunch, take the dressing in a pot and dress the salad when ready to eat.)

Goes well with

Recipe from Good Food magazine, May 2015

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Overall rating

Rating: 4 out of 5.3 ratings

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