with Cashews and Indian-Style Pilaf
If you are looking for a mango-nificent dish that's quick to whip up, these sweet and savoury mango chutney chicken bowls certainly fit the bill. Ingredients: Chicken tenders • Basmati rice • Green peas • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Cashews (cashews, soybean and/or canola oil) (cashew) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Cilantro • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard).
Allergens
Utensils
Tags
Chicken Breast Tenders
310 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 cup (2 cups) water and half the stock powder. Cover and bring to a boil over high heat.
- 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, add rice and peas, then reduce heat to low. Cover and cook for 12-15 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 over chicken.
- Sprinkle with cashews and remaining cilantro.
670
kcal
Calories
16
g
Fat
3
g
Saturated Fat
80
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
49
g
Protein
125
mg
Cholesterol
910
mg
Sodium
0
g
Trans Fat
800
mg
Potassium
50
mg
Calcium
4.5
mg
Iron
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 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
