Tandoori-Style Grilled Organic Chicken

Name: Tandoori-Style Grilled Organic Chicken with Garlic Flatbreads and Tomato-Cucumber Salad
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 2 unit(s) Organic Chicken Breast; 2 unit(s) Flatbread; 1 unit(s) Tomato; 1 unit(s) Mini Cucumber; 1 unit(s) Shallot; 3 tbsp Yogurt Sauce; 2 tbsp Ginger-Garlic Puree; ½ tbsp White Wine Vinegar; 7 g Cilantro; 1 unit(s) Garlic, cloves; 9 g Indian Spice Mix; 1 tbsp Butter*; ½ tsp Salt*; 1 tbsp Oil*; ¼ tsp Sugar*; 0.13 tsp Pepper*

with Garlic Flatbreads and Tomato-Cucumber Salad

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Juicy tandoori-spiced grilled chicken is served with warm, buttery garlic flatbreads and refreshing tomato-cucumber salad. The smoky, spiced flavours balanced with cool, tangy crunch make this a satisfying summer meal.

Tags:

Spicy

•Quick

•Free Griddle Contest

•Discovery

•Protein Plus

Allergens:

Milk

•Soy

•Wheat

•Sulphites

•Mustard

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 Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Organic Chicken Breast

2 unit(s)

Flatbread

(Contains: Milk, Soy, Wheat May contain traces of: Gluten)

1 unit(s)

Tomato

1 unit(s)

Mini Cucumber

1 unit(s)

Shallot

3 tbsp

Yogurt Sauce

(Contains: Milk)

2 tbsp

Ginger-Garlic Puree

(May contain traces of: Soy, Sulphites, Milk)

½ tbsp

White Wine Vinegar

(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

7 g

Cilantro

1 unit(s)

Garlic, cloves

9 g

Indian Spice Mix

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

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

½ tsp

Salt*

1 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Pepper*

Nutrition Values

Calories690 kcal

Fat25 g

Saturated Fat8 g

Carbohydrate64 g

Sugar8 g

Dietary Fiber6 g

Protein51 g

Cholesterol145 mg

Sodium1400 mg

Trans Fat0.3 g

Potassium1150 mg

Calcium200 mg

Iron5.5 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 Bowl

•Measuring Spoons

•Silicone Brush

•Aluminum Foil

•Small Non-Stick Pan

Cooking Steps

Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
Wash and dry all produce.
Peel, then mince or grate garlic.
Finely chop cilantro.

Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
Cut tomato into 1/2-inch pieces.
Peel, then cut shallot into 1/4-inch pieces.
In a medium bowl, combine half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) garlic, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
Add cucumbers, tomatoes, shallots and half the cilantro. Season with salt and pepper, then toss to combine.

In a small non-stick pan or microwaveable bowl, melt 1 tbsp (2 tbsp) butter. Add remaining garlic and season with salt and pepper, then stir to combine.
Brush garlic butter over flatbreads. Stack flatbreads, buttered sides together, then wrap in foil.

Pat chicken dry with paper towels.
To bowl with marinade, add chicken, then toss to coat.
Add chicken to the grill. Close lid and grill 6-8 min per side, flipping once, until cooked through.**
Transfer to a plate.
Halfway through grilling chicken, place flatbreads on the other side of the grill. Close lid and grill 1-2 min per side, flipping once, until flatbreads are heated through.

Thinly slice chicken.
Divide flatbreads between plates and spread half the yogurt sauce on the base.
Divide chicken between flatbreads, then drizzle with remaining yogurt sauce and sprinkle with remaining cilantro.
Serve salad on the side.

If you've opted to get chicken breasts, season in the same way the recipe instructs you to season chicken thighs. Increase grill time to 6-7 min per side.**