Spiced Fig , Chicken Breast Tenders and Golden Raisin-Rice Bowls
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Spiced Fig , Chicken Breast Tenders and Golden Raisin-Rice Bowls

Spiced Fig , Chicken Breast Tenders and Golden Raisin-Rice Bowls

with Protein Shreds and Creamy Shirazi Salad

Driven by earthy shawarma spices, this meal packs a 1-2 punch like no other. Fragrant golden turmeric rice and a creamy yogurt-sauce drizzle are the ultimate accompaniment to these sticky glazed plant-based protein shreds and chicken tenders.

Allergens:
Almonds
•Milk
•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Basmati Rice

28 g

Sultana Raisins

28 g

Almonds, sliced

(Contains Almonds)

1 unit(s)

Mini Cucumber

1 unit(s)

Tomato

1 unit(s)

Red Onion

3 tbsp

Yogurt Sauce

(Contains Milk)

1.5 tsp

Cumin-Turmeric Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

2 tbsp

Fig Spread

(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)

56 g

Baby Spinach

310 g

Chicken Breast Tenders

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1060 kcal
Fat44 g
Saturated Fat9 g
Carbohydrate103 g
Sugar18 g
Dietary Fiber9 g
Protein69 g
Cholesterol145 mg
Sodium1120 mg
Trans Fat0.3 g
Potassium1400 mg
Calcium225 mg
Iron6 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.

Utensils

•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Medium Bowl

Cooking Steps

Cook rice
1
  • Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice and cumin-turmeric spice blend. Stir to mix, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Toast almonds and cook chicken
2
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn.)
  • Transfer to a plate.
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • Heat the same pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
Finish prep
3
  • Cut tomato into 1/4-inch pieces.
  • Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
  • Season tomato and cucumber with salt and pepper directly on cutting board.
  • Peel, then cut onion onto 1/4-inch-thick slices.
  • Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
Cook protein shreds
4
  • Reheat the same pan from step 2 over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and onions. Reduce heat to medium. Cook, stirring occasionally, until protein shreds are lightly crisped and golden, 5-8 min.**
  • Remove from heat. Add fig spread, shawarma spice blend and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to coat.
Finish and serve
5
  • Fluff rice with fork then stir in spinach until wilted, 30 sec. Add raisins and half the almonds. Season to taste with salt and pepper. Stir to mix.
  • Divide rice between bowls.
  • Top with protein shreds, chicken tenders, tomato and cucumber.
  • Drizzle yogurt sauce over top.
  • Sprinkle remaining almonds over top.
Modularity Step (under step 2)
6

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat the pan used to toast almonds over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**

Modularity Step (under step 5)
7

Top with chicken.