In order to bring you the best organic produce, some ingredients may differ from those depicted.
Tandoori-style chicken skewers with cauliflower over lemony rice
Gluten-Free Friendly, Soy-Free, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 470 Calories/Serving
Chef Justine’s twist on tandoori chicken is a winner of a dinner. Instead of using dried red chiles or food coloring, she coats the chicken in yogurt and beet powder for that irresistible tandoori flavor and trademark red.
In your bag
- ½ cup basmati rice
- 1 organic lemon
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- ¼ cup organic Greek yogurt
- Sunbasket tandoori spice blend (garam masala - granulated garlic - beet powder - coriander - cumin - sweet paprika)
- Wooden skewers
- ½ head organic cauliflower
Calories 470, Total Fat 20g (26% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 170mg (7% DV), Total Carb. 49g (18% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 28g
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
Cook the rice
- Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, start preparing the rest of the meal.
Make the yogurt sauce; prep the chicken
- Zest and juice the lemon, keeping the zest and juice separate; set aside the zest for finishing the rice.
- Pat the chicken dry with a paper towel. Cut the chicken into 1-inch pieces.
In a small bowl, stir together the yogurt and tandoori spice blend; season lightly with salt and pepper. Transfer half the yogurt mixture to a large bowl. To the small bowl, stir in 1 to 2 tablespoons water; set aside the yogurt sauce for serving.
To the large bowl, stir in the lemon juice; season with salt and pepper. Add the chicken and toss to coat. Using 4  wooden skewers, thread the chicken onto the skewers, dividing the pieces evenly.
Cook the chicken
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken skewers and cook, turning once, until browned and cooked through, 5 to 6 minutes per side. Transfer to a plate. While the chicken is cooking, start preparing the cauliflower.
Prep and cook the cauliflower; finish the rice
- Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cauliflower, season generously with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to soften, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.
To the pot with the rice, stir in the lemon zest.
Transfer the rice to individual plates and top with the chicken skewers and cauliflower. Serve the yogurt sauce on the side.
- Rinse the rice.
- Measure the water for the rice.
- Juice the lemon.
- Stir the yogurt and tandoori spice blend.
- Time the cooking.