Middle Eastern-Inspired Feast
with chicken, golden rice & salad
This meal brings all of your fave Middle-Eastern flavours to the table! From juicy chicken to vibrant golden rice, a fresh salad and an array of sauces, this dish has got you covered.
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
285 g
Chicken Breasts
¾ cup
Basmati Rice
½ tbsp
Golden Turmeric Spice Blend
4 tbsp
Hummus
(Contains: Sesame)
30 g
Mixed Olives
(Contains: Sulphites)
7 g
Parsley
45 mL
Yogurt Sauce
(Contains: Milk)
113 g
Baby Tomatoes
132 g
Mini Cucumber
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
50 g
Shallot
3 unit(s)
Garlic, cloves
1 tbsp
Middle Eastern Spice Blend
Not included in your delivery
1 tsp
Honey*
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Peel, then mince or grate garlic. To a medium pot, add rice, half the garlic, half the Golden Turmeric Spice Blend (use all for 4 portions), 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered.
Meanwhile, cut each flatbread into 8 wedges. Transfer to an unlined baking sheet. Cut cucumber into 1/4-inch half-moons. Halve tomatoes. Peel, then cut shallot into 1/4-inch pieces. Roughly chop parsley. Drain, then chop olives.
To a large bowl, add vinegar, 1 tsp (2 tsp) honey and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. Add shallots, then stir to coat. Set aside to marinate.
Pat chicken dry with paper towels. Season with salt, pepper and Middle Eastern Spice Blend. In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium heat. When the pan is hot, add chicken. Cook for 1-2 min per side, until golden-brown. Transfer chicken to a parchment-lined baking sheet. Roast on the middle rack of the oven for 8-12 min, until cooked through.
To the baking sheet with flatbread wedges, add remaining garlic and 1 tbsp (2 tbsp) oil. Season with salt, then toss to coat. Arrange flatbread wedges in a single layer. Toast on the upper rack of the oven for 4-6 min, flipping halfway through, until golden and crisp.
To the bowl with marinated shallots, add cucumbers, tomatoes, olives and three-quarters of the parsley. Toss to combine. To the pot of rice, add remaining parsley. Season with salt, then fluff rice with a fork. Slice chicken. Divide rice, salad, chicken and hummus between plates. Drizzle yogurt sauce over everything. Serve flatbread wedges alongside for scooping. Enjoy!
