Chicken Korma Buddha Bowl

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Ingredients

  • 2 tbsp Co-op korma paste
  • 2 tsp Co-op olive oil
  • 2 Co-op British chicken breast fillets
  • 1 red onion, cut into thin wedges
  • 3 tbsp Co-op low fat natural yogurt
  • 2 tbsp Co-op mango chutney
  • 250g pack Co-op microwave wholegrain rice
  • 400g can Co-op chick peas, drained and rinsed
  • 2 tbsp chopped coriander
  • Juice of ½ lime
  • ½ x 125g bag Co-op baby spinach
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Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Mix the korma paste with half the oil, then brush over the chicken breast
  3. Toss the onion in the remaining oil and put in a roasting tin, along with the chicken
  4. Bake for 25-35 mins, until the chicken is cooked through
  5. Meanwhile, mix 1 tsp water into the yogurt, swirl through the chutney, then set aside
  6. Cook the rice according to the pack instructions and divide between two bowls
  7. Toss the chick peas with the coriander and lime juice, season, then add to the bowls, followed by the spinach and onion
  8. Top with the chicken, thickly sliced, then drizzle over the yogurt dressing to serve
  9.