Protein Upgrade | Spicy Tandoori ORGANIC Chicken Sandwiches
with Cashew-Cilantro Relish & Spiced Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1040 /serving
Take a bite out of Indian traditions with this most satisfying of sandwiches, which puts some of our fave flavours right in hand—literally. Our pretzel buns are a perfect vehicle for tender chicken breasts—certified organic, so they’re better for you and the environment—slathered in piquant tandoori paste. Top them with an indulgently creamy slaw and a verdant homemade relish featuring roasted cashews, scallion, lime and cilantro. On the side, spiced roasted potatoes complete the feast.
We will send you:
- 2 Organic chicken breasts
- 450g Baby potatoes
- 150g Shredded cabbage
- 1 Bunch of cilantro
- 1 Scallion
- 1 Lime
- 60ml Mayonnaise
- 25g Roasted cashews
- 10ml Tandoori paste
- 2 Pretzel buns
- 8g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Barley, Cashews, Eggs, Wheat
You will need:
Large pan
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
55 g
Saturated Fat
9 g
Sodium
1070 mg
Total Carb
97 g
Sugars
8 g
Protein
44 g
Fibre
9 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, zest and juice the lime. Thinly slice the scallion crosswise, separating the white bottom and green top. Finely chop the cilantro leaves and stems. Roughly chop the cashews. In a small bowl, combine the mayo, ⅓ of the lime juice, the remaining spices and S&P.
Cook the chicken
Pat the chicken dry with paper towel; season with S&P. In a medium bowl, combine the chicken, tandoori paste and ½ the remaining lime juice. 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 cutting board and let rest for 5 min. before slicing on an angle against the grain. Wipe out and reserve the pan.
Make the cashew-cilantro relish & slaw
Meanwhile, in a second medium bowl, combine the cashews, cilantro, lime zest, ½ the white bottom of the scallion, the remaining lime juice, a drizzle of oil and S&P. In a large bowl, combine the cabbage, ½ the cashew-cilantro relish, ½ the spiced mayo and the remaining white bottom of the scallion.
Toast the buns
In the reserved pan, heat a drizzle of oil on medium-high. Add the buns, cut-sides down, and toast, 1 to 2 min., until golden brown.
Plate your dish
Divide the potatoes and bun bottoms between your plates. Top each bun bottom with the remaining spiced mayo and cashew-cilantro relish, the chicken, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side and top with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
