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Easy prep
Dairy Free
Gluten Free

Tandoori-Rubbed Chicken with Wilted Spinach & Rice

Roasted Cauliflower & Cilantro Oil

Cooking time

20 minutes

Servings

2/4

Calories

730 /serving

Your taste buds will be captivated by the harmonious flavours and intoxicating aromas of this Indian-inspired recipe. Chicken breasts are seasoned with a mix of rich spices drawn from tandoori culinary tradition and pan seared until perfectly golden and juicy. They’re served with fragrant basmati rice, spinach and lime-roasted cauliflower florets and finished with a delicate cilantro oil. No need to spring for a flight to get in on this culinary journey!

We will send you:

  • 2 Chicken breasts
  • 200g Cauliflower florets
  • 90g Baby spinach
  • 1 Bunch of cilantro
  • 1 Lime
  • 15ml Ginger paste
  • 157g Basmati rice
  • 8g Tandoori spice blend (cardamom, bay laurel leaf, black pepper, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, mint, nutmeg, paprika, sea salt, star anise, turmeric)

  • You will need:

    Medium pot
    Large pan
    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Oil
    Total Fat
    26 g
    Saturated Fat
    4 g
    Sodium
    400 mg
    Total Carbs
    77 g
    Sugars
    3 g
    Protein
    48 g
    Fibres
    8 g
    Preparation
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    Cook the rice
    Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium. Add the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
    a picture
    Roast the cauliflower
    While the rice cooks, on a lined sheet pan, toss the cauliflower with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 16 to 18 minutes or until lightly browned and tender when pierced with a fork.
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    Prepare & cook the chicken
    While the cauliflower roasts, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the spice blend and S&P. Cook, partially covered, 7 to 10 minutes per side, until cooked through. When there is 2 minutes left, add the spinach; season with S&P. Cook, stirring frequently, until wilted.
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    Mise en place
    While the chicken cooks, halve the lime. Roughly chop the cilantro leaves and stems.
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    Make the cilantro oil
    In a bowl, combine the cilantro, juice from ½ the lime and 2 tbsp of olive oil (double the for 4 portions); season with S&P to taste.
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    Plate your dish
    Squeeze the remaining lime over the cauliflower. Divide the rice, cauliflower, spinach and chicken between your plates. Spoon the cilantro oil over the dish. Bon appétit!

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