Posted on February 18, 2021February 18, 2021 by admin Ingredients2 tbsp Co-op korma paste2 tsp Co-op olive oil2 Co-op British chicken breast fillets1 red onion, cut into thin wedges3 tbsp Co-op low fat natural yogurt2 tbsp Co-op mango chutney250g pack Co-op microwave wholegrain rice400g can Co-op chick peas, drained and rinsed2 tbsp chopped corianderJuice of ½ lime½ x 125g bag Co-op baby spinach MethodPreheat the oven to 200°C/fan 180°C/gas 6Mix the korma paste with half the oil, then brush over the chicken breastToss the onion in the remaining oil and put in a roasting tin, along with the chickenBake for 25-35 mins, until the chicken is cooked throughMeanwhile, mix 1 tsp water into the yogurt, swirl through the chutney, then set asideCook the rice according to the pack instructions and divide between two bowlsToss the chick peas with the coriander and lime juice, season, then add to the bowls, followed by the spinach and onionTop with the chicken, thickly sliced, then drizzle over the yogurt dressing to serve