A simple dish that punches flavour. Can be made in advance and stored in the fridge for weekday lunches too.
You can replace the chicken with a vegetarian alternative or just simple roast vegetables in the tikka spice and skip the meat and meat replacements altogether.
Now just a quick note about the seasoning we use in this dish, we have found these seasonings from http://www.soeasyseasonings.co.uk which have all the spices you need already all included in one spice so that we only need to add a few teaspoons without rummaging the spice cupboard for lots of different ones. Their seasonings are syn free, gluten free, vegetarian, vegan, paleo friendly and all natural ingredients, no sugar, preservatives, additives or MSG, and a little goes a long way.
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Chicken Tikka Rice Salad
- 2 chicken breasts, fat removed
- 3 teaspoons So Easy Seasonings tikka masala spice
- 150g easy cook rice
- 12 cherry tomatoes
- 1 large red onion, cut into wedges
- Small packet tenderstem brocolli
- Small packet french green beans
- Juice and zest of 2 limes
- Add the chicken, 1 tablespoon of the lime juice and the tikka spice into a ziplock bag and marinate over night.
- Preheat oven 200°C fan.
- Cook the rice according to the packets instructions.
- Place the vegetables on a greased baking tray and drizzle a few teaspoons of the reserved lime juice over the tops, roast for 15 minutes or until they are cooked.
- Meanwhile cook your chicken in a griddle pan, we use a George Formans but you can just simply fry it if you prefer or roast it along side the vegetables, just adjust the cooking times to suit.
- Simply serve your rice, veg and chicken in a bowl and stir through the reserved lime juice. Season with salt and pepper and enjoy.