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Nutritionist's Pick: Tamarind -Jerk Double Chicken Bowls

Nutritionist's Pick: Tamarind -Jerk Double Chicken Bowls

with Stew Veggies
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
840 kcal
Protein
: 
87g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens

Ingredients: Chicken breast tenders • Carrot • Basmati rice • Green cabbage • Sugar snap peas • Tamarind sauce (water, sugars (date puree, sugar), tamarind paste, modified cornstarch, white vinegar, salt, spices, black salt, sodium benzoate, natural flavour, sunset yellow FCF) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Green onion.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

640 g

Chicken Breast Tenders

¾ cup

Basmati Rice

(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)

113 g

Green Cabbage, shredded

113 g

Sugar Snap Peas

1 unit(s)

Carrot

1 unit(s)

Green Onion

1 unit(s)

Tamarind Sauce

2 tbsp

Jerk Sauce

(May be present: Sulphites, Milk, Soy)

7.5 g

Chicken Stock Powder

(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

Calories840 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber6 g
Protein87 g
Cholesterol250 mg
Sodium1290 mg
Potassium1750 mg
Calcium125 mg
Iron5 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.

Cooking Steps

Cook
1
  • Before starting, add 1 1/4 cups ( 2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
    Wash and dry all produce.
  • Peheat the broiler to high. 
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice and half the stock powder. 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.
Cook chicken and prep veggies
2
  • Meanwhile, pat chicken dry with paper towels.
  • To a foil-lined baking sheet, add chicken, half the  jerk sauce, half the tamarind sauce and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. 
  • Broil, in the top of the oven, 7-10 min until chicken is lightly charred and cooked through.**
  • Meanwhile, heat a large non-stick pan over medium-high.
  • While pan heats, peel, then cut carrot into 1/8-inch thick rounds.
  • Trim snap peas.
Cook veggies
3
  • When hot, add carrot, snap peas, cabbage, 1/2 tbsp (1 tbsp) oil and 1/3 cup water (same for 4 servings). Season with remaining stock powder, and pepper. 
  • Cook, 5-7 min stirring often until tender.
  • While veggies cook, thinly slice green onion.
Finish and serve
4
  • Drizzle remaining jerk sauce and remaining tamarind sauce over chicken. Toss to coat.
  • Fluff rice with a fork. Stir in half the green onions.
  • Divide rice between plates. 
  • Top rice with veggies, then chicken.
  • Sprinkle remaining green onions over top. 

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