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Tandoori Chicken Breasts with Cilantro-Coconut Crunch

Roasted Zucchini & Cauliflower

Cooking time

25 minutes




570 /serving

Double your pleasure, double your fun, with tandoori two ways. The hearty veggies get a sprinkling of our Tandoori Trip blend—think all the delightful spices brought to you by the letter c, like cardamom, cinnamon, cloves and cumin. The chicken breasts get treated to a vivid red tandoori paste pumped up with lemon juice. Before serving, let loose a honeyed mix of toasted coconut and fresh cilantro over top for killer crunch.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 200g Cauliflower florets
  • 1 Bunch of cilantro
  • 1 Scallion
  • 1 Lemon
  • 1 Zucchini
  • 25g Shredded coconut
  • 15ml Tandoori paste
  • 7g Honey
  • 4g Tandoori Trip spices (cardamom, bay leaf, black pepper, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, mint, nutmeg, paprika, sea salt, star anise, turmeric)

You will need:

Medium pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
37 g
Saturated Fat
11 g
480 mg
Total Carbs
16 g
7 g
47 g
5 g
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Mise en place
Preheat the oven to 450°F. Halve the zucchini crosswise, then quarter lengthwise. Halve the cauliflower florets if large. Roughly chop the cilantro leaves and stems. Thinly slice the scallion, discarding the root end. Zest and juice the lemon.
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Roast the vegetables
On a lined sheet pan, toss the zucchini and cauliflower with a drizzle of oil; season with the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 16 to 18 minutes, until browned and tender when pierced with a fork.
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Toast the coconut
While the vegetables roast, heat a medium, dry pan on medium. Add the shredded coconut and toast, stirring frequently, 3 to 4 minutes, until golden brown and crunchy. Transfer to a medium bowl and set aside. Wipe out and reserve the pan.
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Cook the chicken
Pat the chicken breasts dry with paper towel and season with S&P. In a bowl, combine the chicken, tandoori paste and up to ½ the lemon juice (to taste); stir to combine. In the reserved pan, heat a drizzle of oil on medium-high. Add the coated chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
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Make the cilantro-coconut crunch
While the chicken cooks, combine the toasted coconut, cilantro, scallion, honey, remaining lemon juice, as much lemon zest as you’d like and 3 tbsp oil (double for 4 portions); season with S&P to taste and stir well.
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Plate your dish
Divide the roasted vegetables and sliced tandoori chicken between your plates. Top the chicken with as much cilantro-coconut crunch as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.