Tandoori-Rubbed Chicken

with cauliflower rice and ginger-garlic sauce

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

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)

  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • 1 Cauliflower Head
  • 1 Resealable Gallon-Size Plastic Bag
  • 6 oz. Carrot
  • 1 Tbsp. Tandoori Spice Mix
  • 2 Boneless Skinless Chicken Breasts
  • Info
    2 oz. Sour Cream
  • 2 tsp. Chopped Ginger
  • Nutrition (per serving)

  • Calories
    431
  • Carbohydrates
    23g
  • Fat
    15g
  • Protein
    48g
  • Sodium
    1181mg

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

  • Step 1 - Prepare the Ingredients
    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 ½" dice. Set aside half the tandoori spice mix. Pat chicken breasts dry, and season both sides with remaining tandoori spice mix and ¼ tsp. salt.

  • Step 2 - Make the Sauce
    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.

  • Step 3 - Sear the Chicken
    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.

  • Step 4 - Roast the Chicken
    4

    Roast the Chicken

    Roast until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. While chicken roasts, cook cauliflower rice.

  • Step 5 - Cook the Cauliflower Rice
    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 ½ tsp. salt.

  • Step 6 - Plate the Dish
    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.