with Bulgur
Ingredients: Organic chicken breast • Sweet bell pepper • Tikka curry sauce (milk) (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Red onion • Bulgur wheat (wheat) (durum wheat semolina) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Spinach • Red wine vinegar • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide).
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Bulgur Wheat
0.5 cup
Red Onion
1 unit(s)
Baby Spinach
28 g
Sweet Bell Pepper
1 unit(s)
Cilantro
7 g
Dal Spice Blend
6 g
Ginger-Garlic Puree
2 tbsp
Red Wine Vinegar
1 tbsp
Tikka Sauce
0.5 cup
Tomato Sauce Base
2 tbsp
Vegetable Stock Powder
7.5 g
Butter
1 tbsp
Oil
1 tbsp
Sugar
0.5 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting wash and dry all produce.
- To a medium pot, add stock powder, 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, stir in bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Roughly chop cilantro.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp oil, peppers and onions. Cook for 3-4 min, stirring often until tender-crisp.
- While veggies cook, pat chicken dry with paper towels.
- On a clean cuting board, cut chicken into 1/2-inch pieces.
- When veggies are done, transfer to a plate.
- Reheat pan over medium.
- Add 1/2 tbsp (1 tbsp) oil, chicken, Dal Spice Blend, ginger-garlic puree and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Cook, 3-4 min, stirring often until chicken is cooked through.**
- Add vinegar. Cook for 1 min, stirring often until liquid absorbs.
- To chicken, stir in Tikka sauce, tomato sauce base, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often until simmering.
- Stir in spinach and pepper-onion mixture. Season with salt and pepper.
- Stir half the cilantro into bulgur.
- Divide bulgur and chicken vindaloo between bowls.
- Sprinkle remaining cilantro over top.
640
kcal
Calories
22
g
Fat
6
g
Saturated Fat
64
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
49
g
Protein
140
mg
Cholesterol
1290
mg
Sodium
0.3
g
Trans Fat
1500
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
with Chives, Blistered Grapes and Arugula-Spinach Farro
