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.
Roast Chicken Breast with Winter Veg Pilaf
A bright and beautiful dish, bursting with the colours of the season! You'll roast British chicken breast til tender and juicy. Create a cumin-spiced pilaf rice with roasted onions, raisins and beetroot. 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
- 2 onion
- 1 tsp turmeric
- 160g greek style yoghurt (Milk)
- 1 unwaxed lime
- 20g raisins (Raisins, Sunflower Oil)
- 400g raw beetroot
- 1 tbsp ground cumin
- 1 pomegranate
- 4 x British Free Range chicken breasts
- 2 carrot
- 1 handful of fresh coriander
- 160g brown rice (brown rice (100%))
Nutritional Information
Calories: 588
Protein: 51g
Carbs: 66g
Fat: 17g
Roast Chicken Breast with Winter Veg Pilaf
A bright and beautiful dish, bursting with the colours of the season! You'll roast British chicken breast til tender and juicy. Create a cumin-spiced pilaf rice with roasted onions, raisins and beetroot. Top with coriander yoghurt and pomegranate seeds for sweetness!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Cut the carrots on an angle into 1cm discs. Trim and peel the beetroot. Cut into 1cm thick wedges. Peel the onions and cut into 8 wedges. Place on a lined baking tray, toss with 1 tbsp oil and season generously with sea salt. Roast for 20-25 mins. After 10 mins of roasting, toss with the turmeric and cumin, then continue to cook until soft and golden.
- Season the chicken with sea salt. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the chicken and cook for 2-3 mins each side, until golden. Transfer to one side of the baking tray and roast for a final 12-15 mins, until cooked. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Leave to rest, before slicing into strips.
- Meanwhile, make the coriander yoghurt; roughly chop the coriander and place half into a small bowl. Add the yoghurt, the juice from half the lime (or to taste) and a pinch of sea salt. Mix well.
- Return the empty frying pan to medium-high heat. Add the cooked rice and raisins, cook for 1-2 mins, then stir in the roasted veg and remaining coriander. Season with sea salt (to taste). Halve the pomegranate and remove the seeds.
- Serve the pilaf rice on plates, topped with the chicken and coriander yoghurt. Scatter the pomegranate seeds on top. Garnish with any remaining lime, cut into wedges.
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