Golden Chicken & Mujadara Rice Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Golden Chicken & Mujadara Rice Bowl

Golden Chicken & Mujadara Rice Bowl

with Lemony Greens, Zesty Yoghurt & Roasted Almonds

This dish is a true feast for champions! Juicy Middle-Eastern spiced chicken, lemony sauteed veg and zingy yoghurt sit atop a new favourite, Mujadara rice, with lentils and caramelised onion stirred through. Here’s a bowl of wholesome goodness that packs a punch with flavour.

Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time20 minutes


Serving amount

2 clove


1 packet


1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 sachet

Chicken-Style Stock Powder



1 packet

green beans

1 bunch

baby broccoli



1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

½ packet

tamarind paste

(May be present Egg, Milk, Fish, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

chicken breast

1 sachet

Middle Eastern Seasoning

Not included in your delivery

olive oil

20 g


(Contains Milk; )

1.25 cup


1 tsp



Nutrition Values

Energy (kJ)3109 kJ
Calories743 kcal
Fat18.2 g
of which saturates2.6 g
Carbohydrate71 g
of which sugars12.1 g
Dietary Fibre23.3 g
Protein67.6 g
Sodium1507 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Saucepan
Large Frying Pan



• Finely chop garlic. Drain and rinse lentils. • In a medium saucepan, heat the butter and a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, lentils, chicken-style stock powder and the water. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


• Meanwhile, zest and slice lemon into wedges. Trim green beans. Trim baby broccoli and halve any thicker stalks lengthways. Thinly slice onion (see ingredients). • Roughly chop roasted almonds. • To a small bowl, add Greek-style yoghurt and lemon zest, and stir to combine. Season to taste and set aside.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add tamarind paste (see ingredients), the honey and a splash of water. • Cook until dark and sticky, 3-5 minutes. Transfer to bowl and set aside.


• Wipe out the frying pan then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans, until tender, 5-6 minutes. • Remove from heat and add a good squeeze of lemon juice. Season, transfer to a bowl and cover to keep warm.


• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, Middle Eastern seasoning and a drizzle of olive oil. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked through when it's no longer pink inside.


• Stir caramelised onion through the rice and season to taste. • Slice the chicken. • Divide Mujadara rice between bowls. Top with golden chicken and lemony greens. • Spoon over zesty yoghurt to serve. Garnish with roasted almonds. Enjoy!