Crispy Falafel and Chicken Breasts on Jewelled Pilaf
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Crispy Falafel and Chicken Breasts on Jewelled Pilaf

Crispy Falafel and Chicken Breasts on Jewelled Pilaf

with Cilantro-Yogurt Sauce

Crispy falafel and juicy chicken sit atop an aromatic pilaf delicately flavoured with Mediterranean spices and naturally sweetened with raisins. The tomato-cucumber side salad adds a refreshing bite and a cooling cucumber raita is the perfect dipper!


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

Preparation Time25 minutes
Cooking Time


serving amount

8 unit(s)


1 tbsp

Moroccan Spice Blend

¾ cup

Basmati Rice

28 g

Sultana Raisins

56 g

Green Peas

45 mL

Yogurt Sauce

(Contains Milk)

7 g


½ unit(s)


113 g

Baby Tomatoes

66 g

Mini Cucumber

1 unit(s)


1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

2 unit(s)

Chicken Breasts

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories650 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate65 g
Sugar13 g
Dietary Fiber7 g
Protein46 g
Cholesterol126 mg
Sodium1110 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.


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


Start pilaf

Before starting, wash and dry all produce. Heat a medium pot over medium heat.Meanwhile, peel, then cut shallot into 1/4-inch half-moons.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.Add shallots. Cook, stirring occasionally, until shallots soften slightly, 2-3 min.Sprinkle Moroccan Spice Blend over the pot. Cook, stirring often, until fragrant, 30 sec.Add rice, peas, raisins, stock powder, 1/4 tsp (1/2 tsp) salt and 1 1/3 cups (2 2/3 cups) water. Bring to a boil over high.

Cook pilaf and finish prep

Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 13-15 min.Remove from heat. Set aside, still covered.Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.Finely chop cilantro. Zest, then juice half the lemon (whole lemon for 4 ppl).Halve tomatoes.

Cook chicken and crisp falafel

Pat chicken dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**Meanwhile, heat a large non-stick pan over medium heat.When hot, add 1 tbsp oil, then falafel. (TIP: Add another 1/2 tbsp oil to the pan after flipping falafel, if the pan is dry.) (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)Pan-fry until golden-brown, 4-5 min per side.

Make yogurt sauce

Meanwhile, add yogurt sauce, half the cilantro and 1 tsp (2 tsp) lemon zest to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Make salad

Add 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) oil in a medium bowl. Season with salt and pepper, to taste, then whisk to combine.Add tomatoes and cucumber rounds, then toss to combine.

Finish and serve

Slice chicken. Fluff pilaf with a fork, then season with salt and pepper, to taste. Divide pilaf and salad between plates. Top with falafel. Sprinkle remaining cilantro over top.Dollop cilantro-yogurt sauce over top.Top with chicken.

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