Spicy Balinese chicken with cucumber-cabbage salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Balinese chicken with cucumber-cabbage salad

Paleo, Soy-Free, Spicy, Diabetes-Friendly, Carb-Conscious, Dairy-Free, Gluten-Free, Lean & Clean, Mediterranean

2 Servings, 470 Calories/Serving

15 Minutes

Spicy sambal oelek and Indonesian seasonings bring balanced heat and flavor to chicken, served with a cool cucumber-cabbage salad for a crowd-pleasing paleo meal.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sun Basket turmeric spice blend (granulated garlic - turmeric - ground ginger)
  • 2 tablespoons sambal oelek (optional)
  • 1 organic cucumber
  • 1 organic red or other bell pepper
  • 4 or 5 sprigs organic fresh mint
  • 3 tablespoons dry-roasted cashews
  • Sun Basket cashew dressing base (cashew butter - coconut aminos - lime juice - toasted sesame oil - garlic - sambal oelek - ginger)
  • ¼ pound organic shredded green or other cabbage

Ingredient IQ

Sambal oelek is one of our favorite tools to bring heat and flavor to a dish. Sambal is an Indonesian term for a sauce made with chiles, and oelek refers to the mortar and pestle traditionally used to make it. We recommend stirring in one-third for mild heat, two-thirds for medium, and all of it if you like things super spicy.

Nutrition per serving

Calories: 470, Protein: 31g (62% DV), Fiber: 6g (24% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 130mg (43% DV), Sodium: 170mg (7% DV), Carbohydrates: 22g (7% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew)

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the chicken

Prep and cook instructions are almost identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large bowl, stir together the turmeric spice blend and as much sambal oelek as you like. Add the chicken and rub all over with the mixture.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a plate.
While the chicken cooks, make the cucumber-cabbage salad and prepare the garnishes.

2

Make the cucumber-cabbage salad; prep the garnishes

  • Peel the cucumber, if desired; cut the cucumber into enough ½-inch pieces to measure 3 cups [6 cups].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
  • Strip the mint leaves from the stems; coarsely chop the leaves for garnish.
  • Using the bottom of a bowl or cup, lightly crush the cashews for garnish.
In a small bowl, stir together the cashew dressing base and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
In a large bowl, toss together the cucumber, bell pepper, cabbage, and 2 tablespoons [¼ cup] cashew dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

Serve

Transfer the chicken and cucumber-cabbage salad to individual plates. Garnish the salad with the mint and cashews and serve the remaining dressing and sambal oelek on the side.

Kids Can!

  • Measure the cucumber.
  • Strip the mint leaves.
  • Crush the cashews.
  • Garnish with the mint and cashews.