Tandoori Chicken Breasts
with Ginger-Sautéed Kale & Squash
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
Tandoori paste powers activate! There’s nothing quite like the sensation of these rich spices spreading over your tongue, and here you’re adding ginger paste to zhuzh it up even more. These chicken breasts are happy to host, so give them a thorough coating before searing them. Cubes of butternut squash and chopped kale are ready to be sautéed, with a stab more ginger and a splash of apple cider vinegar. Serve over basmati rice with a daub of labneh to soften the sting.
We will send you:
- 2 Chicken breasts
- 15ml Ginger paste
- 200g Diced butternut squash
- 100g Chopped kale
- 157g Basmati rice
- 15ml Apple cider vinegar
- 15ml Tandoori paste
- 30ml Labneh
Contains: Milk, Sulphites
You will need:
Medium pot
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
4 g
Sodium
380 mg
Total Carb
82 g
Sugars
6 g
Protein
49 g
Fibre
7 g
Preparation
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
