Tikka-spiced chicken with grains

Name: Tikka-spiced chicken with grains
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: ½ red onion; 2 unwaxed limes, zest, juice of 1, the rest cut into wedges; 1 tbsp Vegetable oil; 300 g pack British chicken tikka-marinated breast chunks; 300 g pouch cauliflower, kale & couscous; 400 g can chickpeas in water, drained; 25 g pack coriander, stems finely chopped; 120 g pack baby spinach (optional); 60 g g No.1 Natural Strained Greek Yogurt, to serve

Satisfy spice cravings over the summer with this quick, fresh tikka salad which serves 2 generously. If you want to boost it up for 4 people, see the Cook’s tip.

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Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins
Plusstanding

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½ red onion
2 unwaxed limes, zest, juice of 1, the rest cut into wedges
1 tbsp Vegetable oil
300g pack British chicken tikka-marinated breast chunks
300g pouch cauliflower, kale & couscous
½ x 400g can chickpeas in water, drained
25g pack coriander, stems finely chopped
⅓ x 120g pack baby spinach (optional)
60g g No.1 Natural Strained Greek Yogurt, to serve

Put the onion into a shallow bowl, toss with the lime juice and some salt, then set aside to pink up and tenderise a little.
Heat the oil in a wide nonstick frying pan, then add the chicken (reserve any excess marinade). Cook for 5-6 minutes, stirring occasionally, over a high heat until golden and a little charred.
Stir in the couscous, chickpeas, lime zest, coriander and any reserved marinade, then season. Cover the pan and lower the heat. Cook for 5-6 minutes, until the chicken is cooked through with no pink meat and the juices run clear and any sauce is piping hot, then set the pan aside for 2 minutes off the heat. Roughly chop the coriander leaves.
Fold most of the coriander into the pan. Plate the chicken and grains, then top with the pink onions and remaining coriander. Add a handful of spinach, if using, and a spoonful of yogurt, with lime wedges for squeezing over.

Cook’s tip

To make this for 4, add the entire can of chickpeas. Use the whole onion with the juice of another lime, and serve with more spinach (if using) and extra yogurt. For a Cajun-style take on this recipe, use a 270g pack Cajun-style chicken breast fillets, cut into bitesized chunks. Good with drained black eyed beans instead of the chickpeas or some charred corn.

Typical values per serving when made using specific products in recipe