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Spice rubbed chicken with a melange of vegies


  • Preheat oven to 220°C.
  • Mix together the spices and ¼ tspn salt. Set aside.
  • Cover each chicken fillet with a piece of plastic clingwrap and gently batten out. Then toss in the spice mix and briefly cook in a lightly oiled stainless steel pan (that can go into the oven) to toast spices.
  • Then place the frypan in the oven and cook the chicken for 7-8 mins, turning after 3-4 mins.
  • At the same time, combine the yoghurt, lime juice and coriander. Set aside.
  • When the chicken is almost ready, place the asparagus, corn, beans and carrots in plenty of lightly salted, boiling water. Cover and rapidly bring back to the boil. Then add the snowpeas and bok choy and bring back to the boil again. Drain the vegies and toss with a little olive oil spray.
  • Place the vegies on individual plates, top with a chicken breast and drizzle yoghurt over.


  • 1½ tspn curry powder
  • 1 tspn ground ginger
  • ½ tspn cayenne
  • 1 tspn ground cumin
  • 1 tspn allspice
  • 1½ tspn paprika
  • sea salt
  • 4 chicken breast fillets, skinless
  • olive oil spray
  • 4 heaped tbsp low fat yoghurt
  • juice of ½-1 lime
  • 1 heaped tbsp freshly chopped coriander 
  • 4 asparagus, halved
  • 1 corn cob, finely sliced
  • 8 beans, topped & tailed
  • 4 baby carrots, peeled & sliced on the diagonal
  • 12 snowpeas, topped & tailed
  • leaves of 2 baby bok choy

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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