Fast Chicken & Currant Broccoli-Cauli Rice
with Veggies & Garlic Sauce
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
Vibrant veggies and Moroccan spices combine to create this rich and colourful bowl. From the sweet currants in the broccoli-cauli rice, to the succulent honey-glazed chicken and garlic sauce, there’s so much to love in this meal tonight! This recipe is under 650kcal per serving.
Ingredients
330 g
Chicken Tenderloins
1 sachet
Middle Eastern seasoning
1
Tomato
1
Cucumber
1 packet
Garlic Paste
1 packet
Cauliflower & Broccoli Rice Mix
1 packet
Baby Spinach Leaves
1 packet
Mint
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
1 tsp
honey
Utensils
Cooking Steps
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook chicken tenderloins and Middle Eastern seasoning until browned and
cooked through, 3-4 minutes each side.
• Add half the garlic paste and cook until fragrant, 1 minute. Remove pan from
heat. Add the honey, turning chicken to coat. Transfer to a plate and cover to
keep warm.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Meanwhile, roughly chop tomato and cucumber.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook remaining garlic paste until fragrant, 1 minute.
• Add cauliflower & broccoli rice mix and cook until softened, 2-4 minutes.
Season to taste with salt and pepper.
• Transfer veggie rice to a large bowl, then add baby spinach, cucumber, tomato
and currants. Toss to combine.
• Divide fast chicken between bowls with currant broccoli-cauli rice.
• Tear over mint leaves and serve with a dollop of garlic sauce. Enjoy!
