Chicken, Falafel and Golden Rice Bowls
with Chopped Salad and Tahini-Yogurt Drizzle
Golden turmeric and cumin add warming and wholesome flavour to fluffy basmati rice. Load up your bowl with crunchy salad, creamy tahini-yogurt drizzle, hearty falafels, chicken tenders and briny feta.
Ingredients: Chicken tenders • Sweet bell pepper • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Basmati rice • Roma tomatoes • Cucumber • Shallot • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Parsley • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Falafel
(Contains Soy, Wheat May contain Wheat, Sesame, Soy)
¾ cup
Basmati Rice
1 unit
Mini Cucumber
1 unit
Sweet Bell Pepper
1 unit
Tomato
1 unit
Shallot
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
3 tbsp
Yogurt Sauce
(Contains Milk)
2 tbsp
Tahini Sauce
(Contains Soy, Sesame May contain Egg, Mustard, Tree nuts, Gluten, Soy, Sesame, Fish, Wheat, Sulphites, Crustaceans, Milk)
½ tbsp
Red Wine Vinegar
(Contains Sulphites)
310 g
Chicken Breast Tenders
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Heat a medium pot over medium heat.
- Meanwhile, peel, then finely chop shallot.
- When hot, add 1/2 tbsp (1 tbsp) oil, then rice, half the shallot and Cumin-Turmeric Blend. Cook, stirring often, until fragrant, 2-3 min.
- Add 1 1/4 (2 1/2 cups) cups water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut cucumber into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop parsley.
- Cut tomato into 1/2-inch pieces.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate and cover to keep warm.
- Heat the same pan over medium.
- When hot, add 1 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown on one side, 4-5 min.
- Add 1 tbsp oil, then flip the falafel. Pan-fry until golden-brown on the other side, 4-5 min.
- Meanwhile, Add cucumbers, peppers, tomatoes, remaining shallots, half the parsley, half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. (TIP: We love using olive oil in this recipe.) Season with salt and pepper, then stir to combine.
- Combine yogurt sauce, tahini sauce and 1/8 tsp (1/4 tsp) sugar in a small bowl. Season with salt and pepper, then stir to combine.
- Thinly slice chicken.
- Fluff rice with a fork, then stir in half the parsley and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls.
- Top with chicken, falafel and salad.
- Sprinkle feta and drizzle tahini-yogurt sauce over top.
- Sprinkle remaining parsley over top.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Transfer to a plate and cover to keep warm. Use the same pan to cook falafel in step 3.
Thinly slice chicken. Top bowls with chicken.
