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Roasted Chicken with Fragrant Rice and Yogurt

Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
537 kcal
Protein
: 
43.7g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pot(s)

Mild Curry Powder

(Contains: Mustard)

2 unit(s)

Skin-On British Chicken Breasts

1 sachet(s)

Chicken Stock Powder

1 unit(s)

Echalion Shallot

200 grams

Green Beans

150 grams

Basmati Rice

2 tbsp

Ground Cumin

1 unit(s)

Garlic Clove

1 unit(s)

Lemon

150 grams

Low Fat Natural Yoghurt

(Contains: Milk)

40 grams

Raisins

1 bunch(es)

Coriander

Not included in your delivery

300 milliliter(s)

Water for the Rice

Energy (kJ)2245 kJ
Energy (kcal)537 kcal
Fat8 g
of which saturates2.6 g
Carbohydrate75.2 g
of which sugars11.1 g
Dietary Fibre7.1 g
Protein43.7 g
Salt0.3 g
Potassium47.7 mg
Calcium6.4 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Prep your veggies. Preheat your oven to 200 degrees. Halve the shallot then peel and thinly slice into half-moons. Peel and grate the garlic (or use a garlic press). Remove the top from the green beans and then cut each of your green beans into four pieces.

2

Cook your chicken. Heat a splash of oil in a frying oan over medium-high heat. Season the chicken with salt, pepper and ground cumin. When your oil is hot, carefully place your chicken skin-side down in the pan. Cook for 5 mins or until the skin is golden and crispy. When your chicken skin is crisp and golden, turn and brown the flesh side. Transfer to a baking tray and roast skin-side up for 12-15 mins.Tip: Your chicken is cooked when the centre is no longer pink.

3

Cook the rice. Heat a splash of oil in a saucepan over medium heat. Cook your shallot for 3-4 mins and then add the garlic, curry powder and basmati rice. Stir well to make sure your rice is coated in the oil and spices. Pour in the water (specified in the ingredients list) and bring to the boil. Stir in the chicken stock pot and cover your pan with a tight fitting lid. Cook for 5 mins and then add your green beans. Pop the lid back on, cook for 5 mins more and then remove from the heat. Leave your rice off the heat (with the lid on) for another 10 mins. It will finish cooking in its own steam.

4

Make your dressing. Finely chop the coriander. Mix half of your coriander through your yoghurt and season with a pinch of salt.

5

Final touches. When your chicken is cooked, remove from the oven and allow it to relax on your chopping board for 2 mins. Tip: This will make your chicken more juicy when you eat it.When your rice is ready, remove the lid and stir in your leftover coriander, raisins (leave them out if you're not a fan) and a squeeze of lemon juice.

6

Time to serve! Slice your chicken into slices, spoon your rice onto your plates and top with your chicken. Serve a dollop of yoghurt on the side and drizzle any juices from the baking tray on top of your rice. Enjoy!

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