Solo: Tahini Turmeric Chicken

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Solo: Tahini Turmeric Chicken

Roasted courgettes & tenderstem, served with chicken & bright yellow, creamy, turmeric tahini.

Ingredients to serve 1

  • 1 x courgette – trim ends & dice (1cm)
  • 50g x tenderstem broccoli – trim ends
  • ¼ clove x garlic – peel, grate finely & chop
  • ¼ x lemon – juice
  • ½ tbsp x tahini
  • 30ml x yoghurt
  • ¼ tsp x turmeric
  • 1 x chicken breast
  • 3g x mint – discard stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)
  • cling wrap (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roast veggies: Place the courgette on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer and roast for 20 minutes until golden. In the last 5 minutes of cooking, add the tenderstem with olive oil, salt and pepper.

Step 3

Tahini turmeric sauce: Mix together the garlic, lemon juice, tahini, yoghurt and turmeric. Season with salt and pepper.

Step 4

Chicken breast: Place the chicken breast between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Season with salt and pepper. Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the chicken and cook for 3-4 minutes a side until golden and cooked through.

Step 5

Serve the chicken topped with the tahini turmeric sauce and roast veggies on the side. Chop the mint leaves roughly and sprinkle over the veggies.

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