Serves: 2 | Cook Time: 30 mins | Calories: 592 | Type: Gluten-Free | Macros P: 50g / C: 35g / F: 22g


  • 2 x 180g chicken breast
  • 1 tbsp curry powder (celery/mustard)
  • 80g quinoa
  • 80g red grapes
  • 70g sugar snap peas
  • 2 spring onions
  • 80g radishes
  • 1/2 lemon
  • 40g lamb's lettuce
  • 30g creamed coconut (sulphites)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6 and boil a kettle.
  2. Mix half of the curry powder in a bowl with 1 tbsp oil and a pinch of sea salt. Add the chicken to the bowl and stir to coat. Place the chicken on a baking tray and put in the oven for 20-25 mins or until cooked through.
  3. Meanwhile, rinse the quinoa and place in a saucepan of 300ml boiling water with a pinch of sea salt. Simmer for 15 mins.
  4. Thinly slice the radishes and cut the red grapes in half. Trim and slice the sugar snap peas in half lengthways. Thinly slice the spring onions, removing the root ends.
  5. Once the quinoa is cooked, drain and stir through the sugar snap peas, grapes, radishes and spring onion. Season with black pepper and stir through the juice from the lemon.
  6. To make the coronation sauce; in a bowl, dissolve the creamed coconut in 50ml boiling water and stir in the remaining curry powder and a pinch of sea salt.
  7. Thinly slice the chicken. Place the lamb's lettuce on two plates, spoon over the quinoa mix and top with the sliced chicken. Drizzle over the coronation sauce.