Mujadara-Style Lentils, Chicken and Rice
with Harissa Roasted Cauliflower and Garlic-Yogurt Sauce
Ingredients: Chicken breast • Cauliflower • Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Basmati rice • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Lemon • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Shawarma Spice Blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Parsley • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Garlic.
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
2 unit(s)
Chicken Breasts
1 unit(s)
Lentils, canned
(May contain traces of: Gluten, Wheat)
¾ cup
Basmati Rice
(May contain traces of: Wheat, Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Sulphites, Soy)
7 g
Shawarma Spice Blend
(Contains: Sulphites May contain traces of: Wheat, Milk, Mustard, Peanuts, Tree nuts, Sesame, Soy)
2 unit(s)
Garlic, cloves
285 g
Cauliflower
7 g
Parsley
1 unit(s)
Greek Yogurt
(Contains: Milk)
1 unit(s)
Lemon
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
7 g
Harissa Spice Blend
Not included in your delivery
⅓ tsp
Salt*
⅓ tsp
Pepper*
1 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Peel, then mince or grate garlic.
- Heat a medium pot over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add rice, half the garlic and Shawarma Spice Blend. Cook for 1-2 min, stirring often, until fragrant and toasted.
- Add lentils, canning liquid, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Meanwhile, cut cauliflower into bite-sized pieces.
- To a parchment-lined baking sheet, add cauliflower, Harissa Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 14-16 min, flipping halfway through, until tender.
- Roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining into wedges.
- To a small bowl, add yogurt, remaining garlic, half the lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper. Stir to combine.
- Fluff rice with a fork.
- Add half the parsley and half the cauliflower to rice. Stir to combine.
- Divide rice and lentils between bowls.
- Top with the remaining cauliflower.
- Thinly slice chicken. Top bowls with chicken.
- Sprinkle remaining parsley and crispy shallots over top.
- Dollop garlic-yogurt sauce over top.
- Squeeze lemon wedge and sprinkle remaining lemon zest over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top bowls with chicken.
