Updated: May 27, 2021

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

Serves 2


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 chicory, sliced

½ head fennel


  • 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.

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