Meal Kit
Tandoori-Rubbed Chicken
with cauliflower rice and ginger-garlic sauce
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Think the words “I'm going to try cooking Indian food,” and you may find yourself preemptively daunted. So many spices and flavors! Don't psyche yourself out; we've got you covered thanks to this easy-peasy chicken dish. It's the combination of a simple garlic sauce, searing and roasting of a chicken breast, and a side of cauliflower rice that lets you have the fun of pounding a vegetable into pieces. So we've convinced you it's painless to cook; have we mentioned it's delicious?
In Your Box (serves 2)
- 1 Cauliflower Head
- 2 Boneless Skinless Chicken Breasts
- 6 oz. Carrot
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2 oz. Sour Cream
- 1 Resealable Gallon-Size Plastic Bag
- 2 tsp. Chopped Ginger
- ¼ oz. Parsley
- 2 Garlic Cloves
- 1 Tbsp. Tandoori Spice Mix
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) 8O7RR0qD
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Calories420
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Carbohydrates23g
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Net Carbs16g
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Fat17g
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Protein45g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
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1 Prepare the Ingredients
Mince garlic. Stem and mince parsley. Stem cauliflower and place in provided resealable bag. Pound with an heavy object until it resembles coarse grains slightly larger than rice. Don't worry if some larger stem pieces remain. Peel, trim, and cut carrot into 1/2" dice. Set aside half the tandoori spice mix. Pat chicken breasts dry, and season both sides with remaining tandoori spice mix and 1/4 tsp. salt.
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2 Make the Sauce
Combine sour cream, ginger, half the garlic (reserve remaining for cauliflower rice), parsley (reserve a pinch for garnish), 2 tsp. water, and a pinch of salt and pepper in a small mixing bowl.
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3 Sear the Chicken
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until brown, 2-3 minutes. Transfer chicken, seared side up, to prepared baking sheet. Reserve pan; no need to wipe clean.
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4 Roast the Chicken
Roast until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. While chicken roasts, cook cauliflower rice.
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5 Cook the Cauliflower Rice
Return pan used to sear chicken to medium-high heat. Add 1 tsp. olive oil, cauliflower, and carrots to hot pan. Cook undisturbed until lightly charred, 3-4 minutes. Stir in remaining garlic and remaining tandoori spice mix (to taste). Cook, stirring occasionally, until tender, 3-4 minutes. Season with 1/2 tsp. salt.
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6 Plate the Dish
Slice chicken. Place a serving of cauliflower rice and carrot on a plate. Serve chicken next to cauliflower rice and garnish with reserved parsley. Serve sauce on side for dipping.
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