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Dinner to lunch
Ready in 30 minutes

Dinner + Lunch Combo: Grilled Tikka-Spiced Chicken

on Yogurt-Topped Rice Bowls + in Tacos with Kachumber

Cooking time

30 minutes




620 /serving

One order, two meals—no sweat! With our Dinner + Lunch recipes, you’ve got supper covered plus a whole new dish for your midday meal the next day made from the same set of ingredients. Chicken breasts get the full treatment: redolent with warm Indian-inspired spices, they’re grilled to their juiciest, glazed with mango chutney and then shredded for some seriously easy eating. Come supper, the meat lands on a cushy bed of rice and peas. At lunchtime, it’s a designated taco filling. Create contrast with lemon-spiked yogurt and moist kachumber salsa made with grilled sweet pepper. ***Lunch cooking time: 5 min. Calories: 480/serving. **Nutritional facts: Total fat: 15 g | Saturated fat: 4 g | Sodium: 850 mg | Total carb: 41 g | Sugars: 4 g | Protein: 47 g | Fibre: 3 g. *See below for dinner nutritional facts.

We will send you:

  • 4 Chicken breasts
  • 1 Lemon
  • 1 Cucumber
  • 1 Sweet pepper
  • 30g Mango chutney
  • 100g Green peas
  • 160g White rice
  • 100g Greek yogurt
  • 6 Wheat flour tortillas
  • 17g Time for Tikka spices (sea salt, garlic purée, ginger purée, paprika, coriander, cumin, turmeric, black peppercorns, cinnamon, star anise, fennel)

Contains: Milk, Wheat

You will need:

Medium pot
Salt & pepper (S&P)
Basting brush
BBQ (or 2 grill pans)
Total Fat
10 g
Saturated Fat
2 g
1210 mg
Total Carb
86 g
12 g
50 g
6 g
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Cook the rice
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 dinner portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the peas and S&P. Fluff and keep warm.
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Mise en place
Meanwhile, quarter the lemon. Core and quarter the sweet pepper; toss with a drizzle of oil, a pinch of the spices and S&P. Small-dice the cucumber. In a large bowl, combine the yogurt, juice of ½ the lemon wedges and S&P. Set ½ the lemon yogurt aside in the fridge.
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Grill & shred the chicken
Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. on one side, until partially cooked. Flip and brush with the mango chutney. Grill, 6 to 8 min., until cooked through. Transfer to a bowl and let rest for 5 min. Using two forks, shred the chicken. Set ½ the chicken aside in the fridge.
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Make the kachumber salsa
Meanwhile, grill the sweet pepper on the BBQ (or in a second grill pan heated on medium-high), 2 to 4 min. per side, until browned and tender. Transfer to a cutting board. Once cool enough, small-dice. In a medium bowl, combine the sweet pepper, cucumber, juice from the remaining lemon wedges, a drizzle of oil and S&P. Set ½ the kachumber salsa aside in the fridge.
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Dinner: Plate your dish
Divide the rice between your bowls. Top with the chicken, kachumber salsa and lemon yogurt. Bon appétit!
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Lunch: Finish & serve
Microwave the reserved chicken until warm. Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm. Divide the tortillas between your plates. Top with the reserved lemon yogurt, the chicken and the reserved kachumber salsa. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.