Protein swap hot and buttery tandoori chicken breasts - Extra large standard

Protein Swap | Hot & Buttery Tandoori Chicken Breasts

with Chaat-Style Shaved Brussels

990 cals

20 mins

Spicy
Air fryer
Spotlight ingredient
No added gluten

Description

Advance notice: you will be licking your fingers. Mango chutney and tandoori marinade make the ultimate marinade for chicken breasts, finished in tandoori butter. Inspired by street food snacks called chaat, the salad explodes with chickpeas and cranberries in a fruity dressing.

Contains:

Milk

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Canadian-raised chicken breasts (air chilled)

  • 1 Lemon

  • 300g Brussels sprouts

  • 1 Shallot (or onion)

  • 30g Mango chutney

  • 10ml Tandoori paste

  • 25g Dried cranberries

  • 398ml Chickpeas (canned)

  • 8g Tandoori Trip spices (garlic purĂ©e, sea salt, paprika, ginger purĂ©e, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)

Nutrition

Total fat

40g

Saturated Fat

10g

Sodium

1710mg

Total carbs

97g

Sugar

24g

Protein

62g

Fibres

29g

Recipe Instructions

Protein Swap | Hot & Buttery Tandoori Chicken Breasts - Step #1 Fry the chicken
Step 1: Fry the chicken
  • Preheat the air fryer to 400°F. Lightly oil the basket.
  • Pat the chicken* dry; season with the spices and S&P.
  • In a medium bowl, combine the chicken*, ½ the mango chutney, ½ the tandoori paste and a drizzle of oil.
  • Place in the air fryer and fry, flipping halfway, 12 to 16 min., until cooked through.
Protein Swap | Hot & Buttery Tandoori Chicken Breasts - Step #2 Mise en place
Step 2: Mise en place
  • Meanwhile, halve the Brussels sprouts lengthwise (quarter if large), then thinly slice crosswise.
  • Zest and juice the lemon.
  • Halve, peel and thinly slice the shallot.
  • In a small bowl, combine the lemon juice and shallot.
  • Drain and rinse the chickpeas; pat dry.
Protein Swap | Hot & Buttery Tandoori Chicken Breasts - Step #3 Make the vinaigrette
Step 3: Make the vinaigrette
  • In a large bowl, combine the lemon-shallot mixture, lemon zest, remaining mango chutney, 2 tbsp oil (double both for 4 portions) and S&P.
Protein Swap | Hot & Buttery Tandoori Chicken Breasts - Step #4 Make the salad
Step 4: Make the salad
  • To the bowl of vinaigrette, add the Brussels sprouts, chickpeas and cranberries; toss well.
Protein Swap | Hot & Buttery Tandoori Chicken Breasts - Step #5 Make the tandoori-butter & coat the chicken
Step 5: Make the tandoori-butter & coat the chicken
  • In a second large bowl, microwave 2 tbsp butter (double for 4 portions) and the remaining tandoori paste, in 15 sec. increments, until melted.
  • Add the chicken; toss well.
Protein Swap | Hot & Buttery Tandoori Chicken Breasts - Step #6 Plate your dish
Step 6: Plate your dish
  • Divide the salad between your plates.
  • Top with the chicken. Bon appĂ©tit!