Tandoori-Rubbed Chicken Breasts
with Wilted Spinach, Roasted Cauliflower & Ginger Rice
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Your taste buds will be captivated by the harmonious flavours and intoxicating aromas of this Indian-inspired recipe. Chicken breasts are seasoned with a mix of rich spices drawn from tandoori and pan seared until perfectly golden and juicy. They’re served with fragrant basmati rice, spinach and lime-roasted cauliflower florets and finished with a delicate cilantro oil. No need to spring for a flight to get in on this culinary journey!
We will send you:
- 2 Chicken breasts
- 200g Cauliflower florets
- 90g Baby spinach
- 1 Bunch of cilantro
- 1 Lime
- 15ml Ginger paste
- 157g Basmati rice
- 8g Tandoori spice blend (cardamom, bay leaf, black pepper, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, mint, nutmeg, paprika, sea salt, star anise, turmeric)
You will need:
Medium pot
Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Oil
Total Fat
30 g
Saturated Fat
5 g
Sodium
400 mg
Total Carb
77 g
Sugars
3 g
Protein
48 g
Fibre
8 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium. Add the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Roast the cauliflower
While the rice cooks, on a lined sheet pan, toss the cauliflower florets with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 16 to 18 minutes or until lightly browned and tender when pierced with a fork.
Prepare & cook the chicken
While the cauliflower roasts, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the spice blend and S&P. Cook, partially covered, 6 to 8 minutes per side, until cooked through. When there are 2 minutes left, add the spinach; season with S&P. Cook, stirring frequently, until the spinach is wilted.
Mise en place
While the chicken cooks, halve the lime. Roughly chop the cilantro leaves and stems.
Make the cilantro oil
In a bowl, combine the cilantro, juice from up to ½ the lime (to taste) and 2 tbsp of olive oil (double the for 4 portions); season with S&P to taste.
Plate your dish
Squeeze as much of the remaining lime juice as you’d like over the cauliflower. Divide the rice, cauliflower, spinach and chicken between your plates. Spoon as much of the cilantro oil as you’d like over the dish. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
