Print instructions
Chicken tikka masala with basmati rice pilaf
Gluten-Free Friendly, Dairy-Free, Soy-Free, <600 Calories, Protein Plus
2 Servings, 600 Calories/Serving
5–6 Minutes
25–30 Minutes (Conventional oven)
9–11 Minutes (Microwave oven)
In our dairy-free version of this British favorite, we use coconut milk instead of cream and toss in green peas for green cheer with health benefits (yeah fiber!).
Ingredients
- In your tikka masala:
- Grilled chicken breast
- Crushed tomatoes
- Coconut milk
- Organic onion
- Tomato paste
- Water
- Extra virgin olive oil
- Arrowroot powder
- Honey
- Sweet paprika
- Kosher salt
- Coriander
- Curry powder
- Cumin
- Ground ginger
- Black pepper
- In your rice pilaf:
- Basmati rice
- Organic peas
- Organic onion
- Organic carrot
- Organic celery
Nutrition per serving
Calories 600, Total Fat 26g (33% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1180mg (51% DV), Total Carb. 62g (23% DV), Fiber 7g (25% DV), Total Sugars 13g (Incl. 1g Added Sugars, 2% DV), Protein 34g
Contains:
Tree Nuts (coconut)
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, Sesame.
Instructions
Choose your heating method
Our favorite method for this dish is the microwave.
- 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, until heated through. While the rice pilaf is cooking, transfer the tikka masala to another small sauce pot. Cook over medium heat, stirring occasionally, for 3 to 5 minutes, until heated through.
- Microwave oven | 9–11 minutes
Remove the plastic from the tray of tikka masala. Transfer the rice pilaf to a microwave-safe dish and sprinkle with 2 tablespoons water. Place a damp paper towel over the tikka masala and the rice pilaf. Microwave the tikka masala for 5 minutes. Stir the tikka masala, re-cover, and microwave both the tikka masala and the rice pilaf 4 to 6 minutes more, or until heated through.
- Conventional oven | 25–30 minutes
Heat the oven to 425°F. Remove the plastic from the tray of tikka masala. Transfer the rice pilaf to an ovenproof dish and sprinkle with 2 tablespoons water. Cover the tray and the dish with foil and bake both for 15 minutes. Stir the tikka masala, re-cover, and bake both the tikka masala and the rice pilaf for 10 to 15 minutes more, or until heated through.
Serve
Season the tikka masala to taste with salt and pepper. Transfer the rice pilaf to individual plates or bowls, top with the tikka masala, 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.