All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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?
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
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.
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.
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.
Roast the Chicken
Roast until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. While chicken roasts, cook cauliflower rice.
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.
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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