SuperQuick Spicy Mango Chutney Chicken Bowls
with Cashews and Indian-Style Rice Pilaf
Ingredients: Chicken breast tenders • Clementine • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • 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) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
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
340 g
Chicken Breast, Diced
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
56 g
Green Peas
7 g
Cilantro
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Egg, Milk, Mustard, Peanuts, Sesame, Wheat, Sulphites, Soy)
2 tbsp
Mango Chutney
(May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites)
4.5 g
Indian Spice Mix
(Contains: Mustard May contain traces of: Milk, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the stock powder. Cover and bring to a boil over high.
- Wash and dry all produce.
- When the water is almost at a boil, using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and peas, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium.
- Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and half the Indian Spice Mix (use all for 4 servings).
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Sear for 3-4 min per side, until golden and cooked through.**
- To the same pan, add half the mango chutney (use all for 4 servings), remaining stock powder, 1/8 tsp (1/4 tsp) pepper and 2 tbsp (4 tbsp) water.
- Cook for 30 sec, stirring often, until glaze thickens and chicken is coated.
- Meanwhile, finely chop cilantro.
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice and chicken between bowls.
- Spoon any remaining glaze from the pan over chicken.
- Sprinkle with cashews and remaining cilantro.
