Oven roasted spiced chicken with a carrot and black mustard seed salad

A really quick nutritious supper dish which takes no time to prepare and is packed with flavour.

Serves 2

Ingredients:

2 chicken breasts

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp turmeric

2 large carrots, peeled and grated

2 tbsp black mustard seeds

2 tbsp lemon juice

1 tbsp extra virgin olive oil

Sea salt and pepper

50g rocket leaves

1 head of chicory, sliced

½ head of fennel

Method:

  • Preheat the oven to 200ºC/400ºF/gas 6.
  • Freshly grind the coriander and cumin seeds and mix together with the turmeric.   Place the chicken in a roasting tin, drizzle a little olive oil onto the chicken skin before rubbing the freshly ground spices on top.
  • Cook in the oven for 12-15 minutes (depending on the size) until the juices run clear.
  • Heat a non-stick pan and add the black mustard seeds and cook until they start to crackle and pop. Put into a bowl and mix in the lemon juice, olive oil, salt and pepper. Mix in the grated carrot combining well. Set aside.
  • Very thinly slice the fennel, wash and dry it with paper towel. Mix with the rocket and chicory.
  • Remove the chicken from the oven. To test it is cooked, insert a small knife into the thickest part and ensure the juices run clear.
  • Slice the chicken and arrange on a plate with the carrot salad and green salad. Also, serve with some brown rice and a good dollop of natural yoghurt. 

*  You can obtain lovely thin slices of fennel using a mandoline, but please be careful.