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Tandoori Chicken Breasts

Minty Labneh-Dressed String Bean & String Pea Salad

Cooking time

35 minutes




690 /serving

Even the thought of tandoori is crave-tastic! Before searing them to succulence, you’ll generously sprinkle the chicken breasts in a signature blend of garlic, ginger and fragrant spices, calibrated to hit all the right spots. Set the pan-seared tandoori chicken off with little pops of pearl couscous and some creative crunch from a salad of string peas and string beans, basking in a delectably creamy vinaigrette of sizzled onion, labneh and fresh mint leaves.

We will send you:

  • 2 Chicken breasts
  • 60g Radishes
  • 100g Sugar snap peas (or snow peas)
  • 1 Bunch of mint
  • 1 Onion (or shallot)
  • 100g String beans
  • 165g Multicoloured pearl couscous
  • 7g Honey
  • 15ml White wine vinegar
  • 60ml Labneh
  • 16g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
12 g
Saturated Fat
4 g
730 mg
Total Carbs
87 g
11 g
56 g
8 g
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Boil the pearl couscous
Bring a medium pot of salted water to a boil. Add the pearl couscous and stir gently to separate. Boil, 8 to 12 minutes, until tender. Thoroughly drain the couscous and rinse under running water. Reserve the pot. Transfer the couscous to a bowl and toss with a drizzle of oil to prevent clumping. Season with S&P and stir to combine.
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Mise en place
While the pearl couscous boils, thinly slice the radishes. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Thinly slice each pod crosswise. Trim and discard the stem ends of the string beans; halve the string beans crosswise on an angle. Halve, peel and small-dice the onion. Pick the mint leaves off the stems, discarding the stems; finely chop the leaves.
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Cook the chicken
Refill the reserved pot with generously salted water and bring to a boil. In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with ¾ of the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for at least 5 minutes before slicing against the grain.
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Blanch the string beans
While the chicken cooks, add the string beans to the pot of boiling water and boil, 2 to 3 minutes, until tender when pierced with a fork. Drain the string beans and place under cold running water until chilled. Pat dry with paper towel and set aside.
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Make the vinaigrette & salad
In the reserved pan of fond, heat a drizzle of oil on medium-high and add the onion. Sauté, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the white wine vinegar and cook, 30 seconds to 1 minute, until almost evaporated; season with S&P to taste. Transfer ½ the onion to a medium bowl; reserve the other ½. To the medium bowl of onion, add the remaining spice blend, the honey, labneh and up to ½ the mint (to taste); season with S&P to taste. In a large serving bowl, combine the radishes, sugar snap peas and string beans; season with S&P to taste.
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Finish & serve
To the string bean salad, add ½ the vinaigrette; toss to combine. To the bowl of pearl couscous, add the reserved onion and ½ the remaining mint; stir to combine. Divide the finished pearl couscous and salad between your plates. Top the couscous with the sliced chicken and drizzle as much remaining vinaigrette over the chicken and salad as you’d like. Garnish with the remaining mint. Serve any remaining vinaigrette on the side. Bon appétit!

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