Indian-Style Coconut Chicken Tenders, Chickpea and Lentil Dal
with Cilantro Basmati Rice
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Chicken breast tenders • Coconut milk (coconut extract, water) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Roma tomato • Basmati rice • Red onion • Red lentils • Spinach • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
½ cup
Red Lentils
(May contain traces of: Wheat, Fish, Soy, Egg, Milk, Peanuts, Sesame, Crustaceans, Tree nuts, Sulphites, Mustard)
¾ cup
Basmati Rice
(May contain traces of: Wheat, Fish, Soy, Egg, Milk, Peanuts, Sesame, Crustaceans, Tree nuts, Sulphites, Mustard)
1 unit(s)
Coconut Milk
18 g
Indian Spice Mix
(Contains: Mustard May contain traces of: Wheat, Soy, Milk, Peanuts, Sesame, Tree nuts, Sulphites)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Milk, Sulphites)
7 g
Cilantro
2 unit(s)
Tomato
1 unit(s)
Red Onion
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Wheat, Milk, Peanuts, Sesame, Tree nuts, Mustard)
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Gluten)
56 g
Baby Spinach
320 g
Chicken Breast Tenders
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Preheat the oven to 450˚F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Peel, then cut onion into 1/4-inch pieces.
- Heat a large pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
- Meanwhile, using a strainer, rinse lentils until water runs clear.
- Drain and rinse chickpeas.
- To the pot with onions, add ginger-garlic puree and Indian Spice Mix. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Add lentils, chickpeas, coconut milk and 3/4 cup (1 1/2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook for 10-15 min, stirring often, until lentils soften.
- Cut tomatoes into 1/4-inch pieces.
- Roughly chop spinach.
- Roughly chop cilantro.
- Add stock powder, tomatoes and spinach. Cook for 2 min, stirring occasionally, until spinach is wilted. Season with salt and pepper.
-
Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
-
Heat a large non-stick pan over medium-high.
-
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- While chicken is cooking, on an unlined baking sheet, arrange flatbreads, then brush with 1/2 tbsp (1 tbsp) oil and season with salt.
- Toast in the bottom of the oven for 3 min, until softened. (TIP: Keep your eye on flatbreads, so they don't burn!)
- Transfer flatbreads to a clean cutting board. Cut into wedges.
- Add half the cilantro to rice. Use a fork to fluff rice and combine cilantro.
- Divide rice and dal between bowls. Top with chicken.
- Sprinkle remaining cilantro over top.
- Serve flatbreads alongside.
If you've opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Meanwhile, toast flatbreads.
Top bowls with chicken.
