Express
Indian-Style Velvety Butter Chicken
with naan dippers and zucchini
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 2 Zucchini
- 8 oz. Fire Roasted Diced Tomatoes
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16 Naan Dippers
- 5 oz. Peas
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4 oz. Creme Fraiche
- 2 Green Onions
- 2 tsp. Portuguese Piri Piri Blend
- 2 tsp. Curry Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) GqykzY3B
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Calories590
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Carbohydrates63g
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Net Carbs56g
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Fat18g
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Protein40g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Microwave-Safe Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken thighs, pat dry. Follow same instructions. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Prepare the Ingredients
Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry and season all over with half the piri piri seasoning (use less if spice-averse; remaining is yours to use as you please!), 1/4 tsp. salt, and a pinch of pepper. -
2 Start the Butter Chicken
Place a large non-stick pan over medium-high heat and add 4 tsp. olive oil.
Add chicken and zucchini to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Finish the Butter Chicken
Add tomatoes, curry powder, 1/4 tsp. salt, white portions of green onions, and peas to hot pan. Stir to combine and bring to a simmer.
Once simmering, cover and stir occasionally until peas are heated through, 3-5 minutes.Stir in creme fraiche until combined, 30-60 seconds.Remove from burner.While butter chicken cooks, continue recipe. -
4 Heat Rice and Naan and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Place naan dippers on a microwave-safe plate. Microwave uncovered until warmed through, 15-30 seconds.Plate dish as pictured on front of card, topping rice with butter chicken mixture. Garnish with green portions of green onions and serve naan dippers on the side. Bon appétit!
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