Spiced Fig , Chicken Breast Tenders and Golden Raisin-Rice Bowls
with Protein Shreds and Creamy Shirazi Salad
Driven by earthy shawarma spices, this meal packs a 1-2 punch like no other. Fragrant golden turmeric rice and a creamy yogurt-sauce drizzle are the ultimate accompaniment to these sticky glazed plant-based protein shreds and chicken tenders.
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
200 g
Plant-Based Protein Shreds
¾ cup
Basmati Rice
28 g
Sultana Raisins
28 g
Almonds, sliced
(Contains Almonds)
1 unit(s)
Mini Cucumber
1 unit(s)
Tomato
1 unit(s)
Red Onion
3 tbsp
Yogurt Sauce
(Contains Milk)
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Fig Spread
(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)
56 g
Baby Spinach
310 g
Chicken Breast Tenders
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice and cumin-turmeric spice blend. Stir to mix, then 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.
- Heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn.)
- Transfer to a plate.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat the same 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.**
- Cut tomato into 1/4-inch pieces.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Season tomato and cucumber with salt and pepper directly on cutting board.
- Peel, then cut onion onto 1/4-inch-thick slices.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- Reheat the same pan from step 2 over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and onions. Reduce heat to medium. Cook, stirring occasionally, until protein shreds are lightly crisped and golden, 5-8 min.**
- Remove from heat. Add fig spread, shawarma spice blend and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to coat.
- Fluff rice with fork then stir in spinach until wilted, 30 sec. Add raisins and half the almonds. Season to taste with salt and pepper. Stir to mix.
- Divide rice between bowls.
- Top with protein shreds, chicken tenders, tomato and cucumber.
- Drizzle yogurt sauce over top.
- Sprinkle remaining almonds over top.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat the pan used to toast almonds 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.**
Top with chicken.