Chicken breasts are a busy person’s salvation. They’re easy to prepare, endlessly versatile and loved by all. That’s why we love this turmeric and yogurt roasted chicken recipe from The Dairy Kitchen.
Developed in consultation with their nutritionists in their test kitchen, this recipe is all about getting a meal on the table that is filling, nutritious and tasty. It boasts anti-inflammatory turmeric, dairy-rich yogurt and a healthy dose of vegetables in the form of cauliflower and eggplant. We guarantee the whole family will love it.
1 tablespoon whole cumin seeds
1 tablespoon ground coriander
2 teaspoons turmeric
1/2 cup natural yogurt
4 x 150g chicken breast fillets
chili flakes, optional
1/2 cauliflower, cut into small florets
1 medium eggplant, cut into small cubes
1/2 red onion, cut into thin wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 cup natural yogurt, extra
1/4 cup pistachio nuts, toasted
2 teaspoons sesame seeds, toasted
fresh coriander, to serve
1. Combine spices and divide mix in half. Combine half of the mix with yogurt and use to coat chicken breasts. Place chicken in a single layer on a large lined baking tray.
2. Combine the cauliflower, eggplant, and onion in a bowl with oil, salt, and remaining spices until well coated. Arrange on the baking tray around the chicken.
3. Bake at 200⁰C for 20-25 minutes or until chicken is cooked through and vegetables are browned and tender. Transfer to a serving plate and serve drizzled with extra yogurt, pistachio nuts, sesame seeds and fresh coriander.
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