Recipe
Spiced Chicken with Rice & Banana Raita
Prep Time: 15 min
Cook Time: 45 min
Serves: 4
This easy baked chicken recipe is packed with aromatic, Indian-inspired spices. The banana raita served alongside is the perfect compliment to the flavourful chicken.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
4
boneless, skinless chicken breasts, whole
2 tbsp (30 mL)
lime juice
2 tsp (10 mL)
olive oil
1/2 tsp (2.5 mL)
ginger, ground
1 tsp (5 mL)
cumin, ground
1 tsp (5 mL)
chili powder
1 1/2 tsp (7.5 mL)
coriander, ground
1
banana, ripe
1 cup (250 mL)
plain yogurt, 2–4% MF
1/2 tsp (2.5 mL)
garam masala
1/8 tsp (0.5 mL)
cayenne pepper
1/4 tsp (1.25 mL)
salt
1 cup (250 mL)
basmati rice
1 cup (250 mL)
frozen mixed vegetables
4
sprigs cilantro, for garnish
Instructions
1
Preheat oven to 350°F (175°C).
2
Place chicken in baking dish. Mix together lime and olive oil and brush on both sides of chicken pieces.
3
Mix together spices, except salt, in a small bowl. Sprinkle spices all over chicken pieces. Bake for approximately 40 minutes in oven or until the internal temperature of the chicken reaches 165°F (74°C). Flip halfway through baking and baste with pan juices.
4
Meanwhile, make raita by mashing banana and stirring into plain yogurt with garam masala, cayenne and salt.
5
Cook the rice according to package directions in unsalted water. During last few minutes add the frozen mixed vegetables and cover with lid and finish cooking.
6
Serve chicken on top of rice and pour pan juices over chicken. Garnish with sprigs of fresh cilantro (optional). Pass banana raita separately.