The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Middle Eastern-inspired Chicken
We've taken inspiration from the Middle East and packed this dish full of flavour. Mix nutty brown rice with crunchy sweetcorn. Char wedges of cabbage till golden and crispy. Sear British free-range chicken breast with cumin and mint till juicy. What's not to love?
Prep in 10
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 160g brown rice (brown rice (100%))
- 600g diced British Free Range chicken breast
- 2 tbsp Mindful Chef Middle Eastern spice mix (Roasted Cumin, Roasted Coriander, Cinnamon)
- 1 pomegranate
- 20g whole almonds (Nuts)
- 1 handful of fresh mint
- 4cm fresh ginger
- 1 garlic clove
- 2 sweetheart cabbage
- 1 shallot
- 80g baby corn
- 200ml coconut milk (Coconut, Water)
Nutritional Information
Calories: 542
Protein: 47g
Carbs: 49g
Fat: 21g
Creamy Middle Eastern-inspired Chicken
We've taken inspiration from the Middle East and packed this dish full of flavour. Mix nutty brown rice with crunchy sweetcorn. Char wedges of cabbage till golden and crispy. Sear British free-range chicken breast with cumin and mint till juicy. What's not to love?
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the rice and boil for 25-30 mins, until cooked. Slice the corn into bite-sized pieces. Add the corn for the final 1-2 mins of cooking, then drain altogether.
- Quarter the cabbage lengthways into wedges. Place on a lined baking tray and drizzle with 2 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and deep golden brown.
- Thinly slice the shallot. Finely chop or grate the garlic and ginger. Heat a large frying pan with 2 tsp oil on medium-high heat. Add the shallot, ginger and garlic and cook for 2 mins, until softened. Add the chicken and cook for 4 mins, until golden brown.
- Add the spice mix and cook for 1 min. Then, add the coconut milk and season with sea salt. Simmer for 5-6 mins, until the chicken is cooked through. Add a splash of water if it gets too thick.
- Pick the mint leaves from the stalks and finely chop. Halve the pomegranate and remove all the seeds. Roughly chop the almonds. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Top the rice with the chicken and cabbage. Sprinkle over the pomegranate seeds, almonds and mint.
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