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Exotic Spiced Chicken with Tamarind Glaze and Roasted Vegetables
Exotic Spiced Chicken with Tamarind Glaze and Roasted Vegetables

Exotic Spiced Chicken with Tamarind Glaze and Roasted Vegetables
A flavorful chicken dish with a tangy tamarind glaze, served with a medley of roasted vegetables.
Exotic Spiced Chicken with Tamarind Glaze and Roasted Vegetables

To provide a balanced meal with sufficient energy for the day, combining protein, carbohydrates, and vegetables without being too heavy.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 50
    g
     tamarind paste
  • 2
    tbsp
     honey
  • 2
    tbsp
     soy sauce
  • 10
    g
     ginger
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 2
    tbsp
     olive oil
  • 1
    tsp
     coriander seed
  • 1
    tsp
     cumin seed
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
Exotic Spiced Chicken with Tamarind Glaze and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Mix tamarind paste, honey, soy sauce, grated ginger, and minced garlic in a bowl to make the glaze.
  3. Season chicken breasts with salt and black pepper.
  4. Heat olive oil in a pan over medium heat and sear chicken breasts until golden brown on both sides.
  5. Brush the tamarind glaze over the chicken breasts and transfer them to a baking dish.
  6. Cut carrot, zucchini, and red bell pepper into bite-sized pieces.
  7. Toss vegetables with olive oil, coriander seed, cumin seed, salt, and black pepper.
  8. Spread vegetables around the chicken in the baking dish.
  9. Roast in the oven for 25-30 minutes until chicken is cooked through and vegetables are tender.
  10. Serve chicken with roasted vegetables.
Nutrition Per Serving 600 g Per 100g
Energy 830 kcal 138 kcal
Protein 60 g 10.0 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 20 g 3.3 g
Carbohydrates 70 g 11.7 g
Fat 35 g 5.8 g
  • 2
    item
     chicken breast
  • 50
    g
     tamarind paste
  • 2
    tbsp
     honey
  • 2
    tbsp
     soy sauce
  • 10
    g
     ginger
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 2
    tbsp
     olive oil
  • 1
    tsp
     coriander seed
  • 1
    tsp
     cumin seed
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Mix tamarind paste, honey, soy sauce, grated ginger, and minced garlic in a bowl to make the glaze.

Season chicken breasts with salt and black pepper.

Heat olive oil in a pan over medium heat and sear chicken breasts until golden brown on both sides.

Brush the tamarind glaze over the chicken breasts and transfer them to a baking dish.

Cut carrot, zucchini, and red bell pepper into bite-sized pieces.

Toss vegetables with olive oil, coriander seed, cumin seed, salt, and black pepper.

Spread vegetables around the chicken in the baking dish.

Roast in the oven for 25-30 minutes until chicken is cooked through and vegetables are tender.

Serve chicken with roasted vegetables.

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