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.
Free-range Roast Chicken Breast with Winter Veg Pilaf
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!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
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
Nutritional Information
Calories: 673
Protein: 51g
Carbs: 66g
Fat: 17g
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
Nutritional Information
Calories: 673
Protein: 51g
Carbs: 66g
Fat: 17g
Free-range Roast Chicken Breast with Winter Veg Pilaf
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!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
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
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.