Double Mumbai Chicken & Cauli-Broccoli Rice
with Spinach Salad & Garlic Yoghurt
We’re introducing texture to this delicious flavour explosion with our low-carb cauliflower and broccoli rice! Add the tender Mumbai-style chicken, a fresh spinach salad and you’ve got yourself a hearty meal. The garlic yoghurt brings everything together for that finishing blast of flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Cauli-Broccoli Rice
1
Tomato
640 g
Chicken Breast
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
Nutrition Values
Cooking Steps
• Finely chop garlic. Roughly chop tomato. Grate the carrot. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, Mumbai spice blend, a drizzle of olive oil and a pinch of salt.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.
• Return the frying pan to high heat with the butter and a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes. • Add chicken-style stock powder and remaining garlic, then cook until fragrant and combined, 1 minute. • Season to taste, then transfer cauliflower rice to serving plates.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey, turning chicken to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, combine tomato, carrot, baby spinach leaves, a drizzle of olive oil and white wine vinegar in a medium bowl. Season to taste.
• Slice the chicken. • Top cauliflower rice with Mumbai chicken and spinach salad. • Serve with garlic yoghurt. Enjoy!
