Cal Smart Creamy Chicken Tikka
with Naan
You won't miss the rice in this dish. Warm pillowy naan comes to the rescue to soak up all the lovely spiced sauciness.
Tags:
Under 650 Calories
Allergens:
Milk
•Soy
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time20 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
2 unit(s)
Chicken Breasts
½ cup
Tikka Sauce
(Contains: Milk May contain traces of: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
1 unit(s)
Yellow Onion
6 g
Dal Spice Blend
(May contain traces of: Sesame, Mustard, Sulphites, Wheat, Soy, Milk, Triticale, Tree nuts, Peanuts)
56 g
Baby Spinach
2 unit(s)
Tomato
7 g
Cilantro
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories650 kcal
Fat18 g
Saturated Fat3 g
Carbohydrate69 g
Sugar13 g
Dietary Fiber6 g
Protein51 g
Cholesterol125 mg
Sodium1200 mg
Potassium1400 mg
Calcium200 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Measuring Spoons
Cooking Steps
1
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop spinach.
- Cut tomato into 1/4-inch pieces.
- Finely chop cilantro.
2
- Pat chicken dry with paper towels. Season with half the Dal Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 6-8 min on one side, until browned. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.**
- Remove from heat. Transfer chicken to plate.
3
- Reheat the same pan over medium. Add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
- Add remaining Dal Spice Blend. Cook for 30 sec, until fragrant.
- Add tikka sauce, tomatoes, spinach and 1/4 cup (1/2 cup) water.
4
- Return chicken to the pan. Cook for 1 min, until spinach is wilted and chicken is warmed through. (TIP: If sauce gets too thick, add water, 1 tbsp at a time, until you reach desired consistency.)
- Season with salt and pepper.
- Meanwhile, wrap flatbreads in paper towels.
- Microwave 1 min, until warm and flexible. (TIP: You can skip this step if you don't want to warm the flatbreads!)
5
- Divide chicken tikka between bowls.
- Sprinkle with cilantro.
- Serve naan alonside.
6
