Oven-Ready
Chicken Biryani with Almonds and Cilantro
easy prep & pan included
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
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10 oz. Precooked Rice Pilaf
- 3 oz. Peas
- 2 oz. Sliced Yellow Onions
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1 oz. Sour Cream
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½ oz. Sliced Almonds
- ¼ oz. Cilantro
- 0.14 oz. Lemon Juice
- 1 tsp. Curry Seasoning
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)
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Calories590
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Carbohydrates49g
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Net Carbs46g
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Fat22g
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Protein44g
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Sodium1680mg
Recipe Steps
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
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Mix rice, onion, peas, seasoning blend, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in provided tray until combined. Spread into an even layer. -
2 Add the Chicken
Top rice mixture with chicken. Season chicken with a pinch of salt and pepper.
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3 Bake the Dish
Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes.
While meal cooks, stem cilantro, reserving leaves.Carefully remove from oven. Garnish meal with almonds, sour cream, lemon juice, and cilantro leaves. Bon appétit!
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