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.


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


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.