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Chicken and Spinach Tikka
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Chicken and Spinach Tikka

Chicken and Spinach Tikka

with Garlic-Cilantro Rice

This Indian-inspired bowl is creamy and fully loaded with flavour from our tikka sauce. The saucy chicken is served over garlic-cilantro rice for a quick weeknight win!

Tags:
Quick Prep
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

½ cup

Tikka Sauce

(Contains Milk)

43 g

Cream Cheese

(Contains Milk)

56 g

Baby Spinach

80 g

Tomato

56 g

Yellow Onion

1 tsp

Garlic Salt

¾ cup

Basmati Rice

1 unit

Chicken Broth Concentrate

7 g

Cilantro

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

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Nutrition Values

Calories710 kcal
Fat27 g
Saturated Fat13 g
Carbohydrate80 g
Sugar11 g
Dietary Fiber5 g
Protein39 g
Cholesterol180 mg
Sodium1580 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

Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel

Instructions

Cook rice
1

Before starting, wash and dry all produce. Combine rice, broth concentrate, 1 1/4 cups water and 1/4 tsp garlic salt (dbl both for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Start chicken
2

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels.Cut chicken into 1-inch pieces. Season with pepper and remaining garlic salt.When the pan is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to a plate, reserving fat in the pan. (NOTE: Chicken will finish cooking in step 5.)

Prep
3

Meanwhile, on a clean cutting board, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Cut tomato into 1/2-inch pieces. Roughly chop cilantro.

Make sauce
4

Return the pan (from step 1) with reserved fat to medium-high.Add onions and tomatoes. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Season with salt and pepper. Add tikka sauce, cream cheese, 1/2 tsp sugar and 1/4 cup water (dbl both for 4 ppl). Cook, stirring often, until cream cheese melts and sauce comes to a simmer.

Finish chicken
5

Once sauce is simmering, return chicken to the pan. Cook, stirring occasionally, until chicken is cooked through, 3-4 min.**Add spinach and 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper, to taste, then stir until butter melts and spinach wilts, 1 min.

Finish and serve
6

Add half the cilantro to the pot with rice. Fluff rice with a fork. Divide rice between plates. Top with chicken and spinach tikka. Sprinkle remaining cilantro over top.