Free-range Roast Chicken Breast with Winter Veg Pilaf

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lime (use half)
1 tsp turmeric (use half)
1 onion (use half)
20g raisins (use half)

(Raisins, Sunflower Oil)
75g pomegranate seeds (use half)
200g raw beetroot (use half)
1 tsp ground cumin (use half)
1 handful of fresh coriander (use half)
1 carrot (use half)
80g greek style yoghurt (use half) (Milk)
80g brown rice (use half)

(brown rice (100%))
1 British Free Range chicken breast

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	673Kcal
	473kJ	2818kJ
Fat	2.8g	17g
of which saturates	1.1g	6.5g
Carbohydrates	11g	66g
of which sugars	5.5g	33g
Protein	8.6g	51g
Salt	0.09g	0.52g
Fibre	1.7g	10g

Ingredients

80g brown rice

(brown rice (100%))
1 onion
1 tsp ground cumin
1 handful of fresh coriander
1 tsp turmeric
1 carrot
2 British Free Range chicken breasts
200g raw beetroot
80g greek style yoghurt (Milk)
20g raisins

(Raisins, Sunflower Oil)
1 unwaxed lime
75g pomegranate seeds

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	673Kcal
	473kJ	2818kJ
Fat	2.8g	17g
of which saturates	1.1g	6.5g
Carbohydrates	11g	66g
of which sugars	5.5g	33g
Protein	8.6g	51g
Salt	0.09g	0.52g
Fibre	1.7g	10g

Back

High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Free-range Roast Chicken Breast with Winter Veg Pilaf

Prep time: 15 mins

Total time: 35 mins

Cuisine: Middle Eastern

Food group: Poultry

A bright and beautiful dish, bursting with the colours of the season! You'll roast free-range chicken breast til tender and juicy. Create a cumin-spiced pilaf rice with roasted onions, sweet raisins and vibrant beetroot. Then top with coriander yoghurt – and pomegranate seeds for sweetness!

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer to 200C
Line a baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a sieve, a peeler, a small bowl & a large frying pan

Get the rice on

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain

Roast the veg

Cut the carrot at an angle into 1cm thick discs. Trim and peel the beetroot, before cutting it into 1cm thick wedges. Peel the onion and cut into 8 wedges
Place all the veg onto one side of the lined baking tray, then toss with 1/2 tbsp oil and season generously with salt
Roast for 15 mins / air fryer 12 mins

Chicken time

Season the chicken with salt
Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins each side, until golden
Once the veg has been roasting for 15 mins, remove from the oven and toss with the turmeric and cumin. Place the chicken alongside, then roast all for another 14 mins / air fryer 12-14 mins, until the chicken is cooked and the veg is soft and golden

Make the coriander yoghurt & finish the rice

Meanwhile, halve the lime. Roughly chop the coriander
Add half the coriander to the small bowl, along with the yoghurt, juice of half the lime (or to taste), and a pinch of salt. Mix well
Rinse the frying pan and return to medium-high heat. Add the cooked rice, raisins and 50ml water, and cook for 1-2 mins, breaking the rice up with a spoon
Stir through the cooked veg and remaining coriander. Season with salt

Plate up

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Serve the rice on plates, topped with the chicken, coriander yoghurt and pomegranate seeds