Updated: May 27
A really quick, nutritious supper dish which takes no time to prepare and is packed with flavour.
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.