with Golden Rice and Grilled Veggies
Ingredients: Organic chicken breast • Zucchini • Sweet bell pepper • Basmati rice • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Parsley • Shawarma Spice Blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Basmati Rice
0.75 cup
Shawarma Spice Blend
7 g
Cumin-Turmeric Spice Blend
4 g
Yogurt Sauce
3 tbsp
Parsley
7 g
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Mixed Olives
30 g
Garlic Salt
4 g
Butter*
1 tbsp
Oil*
1 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, to a medium pot, add 1 1/2 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F ). Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and Cumin-Turmeric Spice Blend, reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, quarter zucchini lengthwise.
- Core, then quarter pepper.
- Roughly chop parsley.
- Drain, then roughly chop olives.
- To a medium bowl, add zucchini, peppers and 1/2 tbsp (1 tbsp) oil. Season with remaining garlic salt and pepper. Set aside.
- Pat chicken dry with paper towels, then cut into 1-inch-wide strips.
- To a large bowl, add chicken, Shawarma Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Add veggies to one side of the grill. Close lid and grill for 9-12 min, flipping once, until tender-crisp.
- Meanwhile, add chicken to the other side of the grill. Grill for 8-10 min, flipping halfway through, until cooked through.**
- Transfer cooked chicken to a clean plate, then cover to keep warm.
- Transfer veggies back to the medium bowl.
- Roughly chop grilled veggies into 1-inch pieces. Return to the bowl, stir in olives and half the parsley.
- Once rice is tender, stir in 1 tbsp (2 tbsp) butter and remaining parsley. Season with salt and pepper.
- Divide rice between plates.
- Top with chicken and veggies.
- Drizzle yogurt sauce over top.
700
kcal
Calories
25
g
Fat
8
g
Saturated Fat
71
g
Carbohydrate
6
g
Sugar
5
g
Dietary Fiber
49
g
Protein
145
mg
Cholesterol
1090
mg
Sodium
0.3
g
Trans Fat
1200
mg
Potassium
150
mg
Calcium
5
mg
Iron
