with Buttery Flatbreads
Harness the power of your oven to emulate a tandoor tonight! Spiced chicken and veggies are roasted together to make cleanup a breeze, then covered in an aromatic tikka sauce. A cool cilantro yogurt on top complements all those delicious flavours. Ingredients: Chicken breast • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Carrots • Basmati rice • Tikka curry sauce (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) (milk) • Yellow onion • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Flatbread
2 unit(s)
Basmati Rice
0.75 cup
Carrot
1 unit(s)
Yellow Onion
1 unit(s)
Cilantro
7 g
Tikka Sauce
0.5 cup
Greek Yogurt
1 unit(s)
Curry Paste
2 tbsp
Garlic Salt
1 tsp
Unsalted Butter
2 tbsp
Oil
0.5 tbsp
Sugar
0.25 tsp
Pepper
0.25 tsp
Salt
0.25 tsp
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Peel, then cut onion into 3/4-inch pieces. Separate onion layers.
- Roughly chop cilantro.
- Add yogurt, half the cilantro, 2 tbsp (1/4 cup) water and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine.
- Meanwhile, pat chicken dry with paper towels. Cut into 1-inch pieces on a separate cutting board.
- Add chicken, curry paste and half the garlic salt to a medium bowl. Season with pepper, then toss to coat.
- Add carrots, onions and 1/2 tbsp (1 tbsp) oil to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Add chicken to the other side of the baking sheet. Arrange in a single layer.
- Roast in the top of the oven until veggies are tender and chicken is cooked through, 15-18 min.**
- Meanwhile, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear. Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- When chicken, veggies and rice are almost done, melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, or in a small pot over low heat. Add remaining cilantro. Season with salt and pepper, then stir to combine.
- Arrange flatbreads on an unlined baking sheet. Spread cilantro butter over tops of flatbreads. Toast in the middle of the oven until warmed through, 3-4 min.
- Meanwhile, add tikka sauce, 2 tbsp (1/4 cup) water and 1 tbsp (2 tbsp) butter to a small pot. Cook over medium heat, stirring often, until warmed through, 2-4 min.
- Fluff rice with a fork.
- Divide rice between bowls. Top with chicken and veggies.
- Drizzle tikka sauce and dollop cilantro yogurt over top.
- Sprinkle remaining cilantro over top.
- Tear flatbreads and serve alongside.
1060
kcal
Calories
29
g
Fat
11
g
Saturated Fat
137
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
61
g
Protein
160
mg
Cholesterol
2000
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
250
mg
Calcium
7.5
mg
Iron
