In order to bring you the best organic produce, some ingredients may differ from those depicted.
Butter chicken with basmati rice pilaf
2 Servings, 540 Calories/Serving
25–30 Minutes (Conventional oven)
9–11 Minutes (Microwave oven)
This popular Indian dish, served over a bed of basmati rice pilaf, is ready in the time it takes to order takeout.
- In your butter chicken:
- Diced tomatoes
- Grilled chicken breast
- Organic onion
- Organic Greek yogurt
- Organic butter
- Extra virgin olive oil
- Kosher salt
- Arrowroot powder
- Organic fresh cilantro
- Organic fresh ginger
- Organic garlic
- Garam masala
- Madras curry powder
- Sweet paprika
- In your rice pilaf:
- Basmati rice
- Organic peas
- Organic onion
- Organic carrot
- Organic celery
Calories 540, Total Fat 17g (22% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 1590mg (69% DV), Total Carb. 62g (23% DV), Fiber 6g (21% DV), Total Sugars 15g (Incl. 5g Added Sugars, 10% DV), Protein 35g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Choose your heating method
Our favorite method for this dish is the microwave.
- Conventional oven | 25–30 minutes
Heat the oven to 425°F.
Remove the plastic from the tray of butter chicken. Transfer the rice pilaf to an ovenproof dish and sprinkle with 2 tablespoons water. Cover the tray of butter chicken and the dish of rice pilaf with foil and bake both for 15 minutes. Stir the butter chicken, re-cover, and bake both the butter chicken and the rice pilaf for 10 to 15 minutes more, or until heated through.
- Microwave oven | 9–11 minutes
Remove the plastic from the tray of butter chicken. Transfer the rice pilaf to a microwave-safe dish and sprinkle with 2 tablespoons water. Place a damp paper towel over the top of the tray of butter chicken and the dish of rice pilaf. Microwave the butter chicken for 5 minutes. Stir the butter chicken, re-cover, and microwave both the butter chicken and the rice pilaf for 4 to 6 minutes, or until heated through.
- Stovetop | 5–6 minutes
Transfer the rice pilaf to a small sauce pot and stir to break apart. Sprinkle with 3 tablespoons water, cover, and cook over medium-low heat, stirring occasionally, for 4 to 5 minutes, or until heated through. While the rice is cooking, transfer the butter chicken to another small sauce pot. Cook over medium heat, stirring occasionally, for 3 to 5 minutes, or until heated through.
Season the butter chicken to taste with salt and pepper. Transfer the rice pilaf to individual plates or bowls, top with the butter chicken, and serve.
Ovens may vary. The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.