Roasted Za'atar Organic Chicken and Lentil-Rice Pilaf
with Tomato-Cucumber Salad and Parsley-Yogurt Sauce- Wheat
- Milk
- Sesame
- Triticale
- Wheat
- May contain traces of allergens
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Sulphites
- Soy
- Gluten
Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Organic chicken breast • Basmati rice • Cucumber • Baby heirloom tomatoes • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Lemon • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Parsley • Za'atar spice (sesame) (dried oregano, sesame seeds, sumac, dried thyme, salt).
Ingredients
2 unit(s)
Organic Chicken Breast
1 unit(s)
Lentils, canned
(May be present: Triticale, Wheat)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
2 unit(s)
Mini Cucumber
113 g
Baby Heirloom Tomatoes
1 unit(s)
Lemon
7 g
Parsley
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
6 tbsp
Yogurt Sauce
(Contains: Milk)
2 unit(s)
Chicken Broth Concentrate
6 g
Za'atar Spice
(Contains: Sesame May be present: Sesame, Milk, Wheat, Mustard, Soy, Peanuts, Sulphites, Tree nuts)
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Salt*
2.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Strain lentils, reserving canning liquid in a measuring cup. Add enough water so total liquid-water mixture equals 1 1/4 cups (2 1/2 cups).
- Heat a medium pot over medium. (NOTE: For 4 servings, use a large pot).
- Meanwhile, using a strainer, rinse rice until water runs clear.
- When the pot is hot, add broth concentrate, canning liquid-water mixture, half the Za'atar Spice and 1/8 tsp (1/4 tsp) salt, then bring to a boil over high.
- Once boiling, stir in rice and lentils, 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.
- Meanwhile, pat chicken dry with paper towels.
- In a large bowl, combine half the yogurt sauce and remaining Za'atar Spice. Add chicken. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 2-3 min per side, until golden.
- Remove from heat, then transfer chicken to a parchment-lined baking sheet.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- When done, set aside chicken on a cutting board for 3-5 min to rest.
- Meanwhile, finely chop parsley.
- Halve cucumbers lengthwise, then chop into 1/4-inch half-moons.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice lemon.
- In a large bowl, whisk together half the parsley, half the lemon zest, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. (NOTE: This is your salad dressing!)
- Add tomatoes,cucumbers and half the feta, then toss to coat.
- In a small bowl, combine remaining yogurt sauce, remaining parsley and 1 tsp (2 tsp) water. (NOTE: This is your parsley-yogurt sauce!)
- Stir any chicken juices from the baking sheet into the pilaf. Fluff pilaf with a fork, then stir in remaining lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper.
- Thinly slice chicken.
- Divide chicken, pilaf and salad between plates.
- Drizzle parsley-yogurt sauce over chicken.
- Sprinkle pilaf with crispy shallots and remaining feta.
