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Tandoori-Style Grilled Chicken Breasts
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Tandoori-Style Grilled Chicken Breasts

Tandoori-Style Grilled Chicken Breasts

with Grilled Naan and Cucumber-Tomato Salad

Tender chicken gets a quick marinade in tikka sauce, before grilling adds the flavour reminiscent of a blazing hot tandoor oven. Golden naan completes this delicious meal!

Tags:
Spicy
Allergens:
Egg
Milk
Gluten
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

2 unit

Naan

(Contains Egg, Milk, Gluten)

¾ cup

Basmati Rice

66 g

Mini Cucumber

80 g

Tomato

7 g

Cilantro

½ cup

Tikka Sauce

(Contains Milk)

½ tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

¾ tsp

Sugar*

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Nutrition Values

Calories1055 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate132 g
Sugar12 g
Dietary Fiber6 g
Protein57 g
Cholesterol170 mg
Sodium1380 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 Cups
Measuring Spoons
Medium Bowl
Paper Towel
Silicone Brush

Instructions

Cook rice
1

Before starting, add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat. Add rice and 1 tbsp (2 tbsp) butter to the boiling water, 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.

Prep and make salad
2

Meanwhile, add 1 tbsp (2 tbsp) butter to a small pot. Melt over medium heat, 1 min. Add naan to a plate, then brush both sides with melted butter. Season with salt and pepper.Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Roughly chop cilantro.Cut tomato into 1/2-inch pieces.Add cucumbers, tomatoes, half the cilantro, half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine.

Warm tikka sauce
3

Add tikka sauce, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) butter to the same pot (from step 2). Season with salt and pepper, then stir to combine. Bring to a simmer over medium heat. Cook, stirring occasionally, until butter melts, 2-3 min.Remove from heat, then season with salt and pepper, to taste. (NOTE: You'll be basting the grilled chicken with tikka sauce once it's cooked through!)

Grill chicken
4

Pat chicken dry with paper towels. Season with salt and pepper. Add chicken to the grill. Close lid and grill, flipping once, until cooked through, 5-6 min per side.** When chicken is cooked through, brush one side with some tikka sauce, then flip. Grill for 30 sec, then repeat with other side.Transfer chicken to a cutting board.

Warm naan
5

Halfway through grilling chicken, place naan on the other side of the grill. Close lid and grill, flipping once, until naan are heated through, 1-2 min per side.

Finish and serve
6

Fluff rice with a fork, then stir in remaining cilantro. Thinly slice chicken,Divide rice between bowls. Top with chicken and salad. Drizzle any remaining tikka sauce over chicken. Tear naan, then serve alongside.