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Tandoori Chicken

Tandoori Chicken

with Coriander, Avocado & Tomato Salad and Bulgur Wheat
Sam Richards
Sam RichardsUpdated on April 17, 2026
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Calories
: 
653 kcal
Protein
: 
47.6g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

10 grams

Vegetable Stock Paste

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

British Chicken Breasts

1 sachet(s)

Tandoori Masala Mix

1 unit(s)

Avocado

1 unit(s)

Intense™ Tomato

1 bunch(es)

Coriander

1 unit(s)

Lime

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Energy (kJ)2731 kJ
Energy (kcal)653 kcal
Fat27.3 g
of which saturates6.3 g
Carbohydrate61 g
of which sugars12.8 g
Dietary Fibre8.7 g
Protein47.6 g
Salt1.6 g
Potassium484.8 mg
Calcium17.2 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Lid
•Large Saucepan
•Medium Bowl

Instructions

Bake Chicken
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. 
  • Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. Sprinkle over the tandoori masala mix. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
  • When the oven is hot, roast the chicken on the top shelf, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Chop Veg
2
  • Meanwhile, pour the water for the bulgur (see pantry) into a large saucepan, stir in the veg stock paste. Bring to the boil.
  • Stir in the bulgur (see ingredients for amount) and bring back up to the boil. Simmer, 1 min. Pop a lid on the pan. Remove from the heat.
  • Leave to the side for 12-15 mins or until ready to serve.
  • Next, halve the avocado and remove the stone. Cut into 1cm chunks. Cut the Intense™ tomato into 1cm chunks. Roughly chop the coriander (stalks and all). Halve the lime.
Make Dressing
3
  • In a medium bowl, combine half the lime juice with the sugar and olive oil for the dressing (see pantry for both). Season with salt and pepper.
  • Add the avocado, tomato and half the coriander to the dressing. Toss to combine. 
  • Once cooked, add the remaining coriander and lime juice to the bulgur.
Dinner's Ready!
4
  • Once cooked, drizzle the honey (see pantry) over the chicken. 
  • Share your bulgur wheat between bowls.
  • Top with the chicken and avocado salad. 
  • Finish with dollops of yoghurt. 
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