Protein Swap | Seared Chicken Breasts over Basmati Rice
with Spicy Jalapeño Raita & Poriyal-Inspired Green Beans
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
We’ll have you at hello-peño! Piquant jalapeño pepper gets your attention in an easy-made meal that’s high on tastiness but not too hot to handle. A bouquet of Indian-inspired spices, creamy raita and a flurry of shredded coconut play over the tongue. Get your fill of chicken breasts, seared to tender and juicy. Plate them with elegantly grained basmati rice, and a side of green beans inspired by a Tamil dish with lofty tropical touches.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 400g Green beans
- 1 Jalapeño pepper
- 25g Shredded coconut
- 160g Basmati rice
- 60g Garlic-cucumber yogurt (raita)
- 8g Majestic Masala spices (garlic purée, ginger purée, coriander, sea salt, paprika, cumin, turmeric)
Contains: Milk
You will need:
Medium pot
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
10 g
Sodium
510 mg
Total Carb
88 g
Sugars
11 g
Protein
51 g
Fibre
11 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a plate.
Mise en place
Meanwhile, remove the stem ends of the green beans. Halve and core the jalapeño lengthwise; finely chop. In a small bowl, combine the raita and ½ the jalapeño.
Toast the coconut
Heat a second large, dry pan on medium. Add the coconut and toast, stirring frequently, 2 to 4 min., until lightly golden and fragrant. Transfer to a bowl and reserve the pan.
Cook the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the garlic and remaining jalapeño. Sauté, 30 sec. to 1 min., until fragrant. Add the green beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender. Add the coconut; toss well.
Plate your dish
Divide the raita between your plates and spread out in a circular motion. Top with the rice, vegetables and chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
