with Cashews and Indian-Style Rice Pilaf
Ingredients: Chicken breast tenders • Clementine • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Allergens
Utensils
Tags
Chicken Breast, Diced
340 g
Basmati Rice
0.75 cup
Green Peas
56 g
Cilantro
7 g
Cashews, chopped
28 g
Mango Chutney
2 tbsp
Chicken Stock Powder
7.5 g
Indian Spice Mix
4.5 g
Pepper
0.063 tsp
Salt
0.063 tsp
Oil
0.5 tbsp
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the stock powder. Cover and bring to a boil over high.
- Wash and dry all produce.
- When the water is almost at a boil, using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and peas, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium.
- Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and half the Indian Spice Mix (use all for 4 servings).
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Sear for 3-4 min per side, until golden and cooked through.**
- To the same pan, add half the mango chutney (use all for 4 servings), remaining stock powder, 1/8 tsp (1/4 tsp) pepper and 2 tbsp (4 tbsp) water.
- Cook for 30 sec, stirring often, until glaze thickens and chicken is coated.
- Meanwhile, finely chop cilantro.
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice and chicken between bowls.
- Spoon any remaining glaze from the pan over chicken.
- Sprinkle with cashews and remaining cilantro.
650
kcal
Calories
15
g
Fat
2.5
g
Saturated Fat
80
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
50
g
Protein
130
mg
Cholesterol
910
mg
Sodium
0
g
Trans Fat
850
mg
Potassium
50
mg
Calcium
4
mg
Iron
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Pilaf
with Cashews and Indian-Style Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf
with Cashews and Indian-Style Rice Pilaf