C H E F FRESH • MADE • EASY

2PORTIONS

Cilantro FreshGreen Beans

White Rice Onion Garlic Clove RomaTomatoes

Curry Powder Chicken Breasts

Fresh Mint Sliced Almonds Lime

Bang Bang Biryani with Chicken

with Fresh Mint, Lime, Cilantro and Sliced Almonds

READY IN:

30 MINS

Ingredients included in this BOX’D CHEF:

STORAGE: Keep ingredients refrigerated. Best consumed by date on label.

NEEDED FROM HOME: salt, pepper and olive oil

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ANY QUESTIONS?Email: boxdchef@elior-na.com

FOOD SAFETY REMINDERS: Wash hands before handling food and after any interruption. Thoroughly wash fresh fruit or vegetables before cutting. Wash, rinse and sanitize all equipment before and after use.

Allergen Advice: Allergens in this recipe are shown in bold below Ingredients: Almonds: Nuts May Contain: Peanuts

RECIPE AND ALLERGEN DISCLAIMER: The nutrition information contained in this recipe is based on calculated data and should be used for informational purposes only. We do not guarantee the accuracy of nutrition information since the information may change due to product formulation, recipe substitutions, portion size variation and other factors as you prepare the recipe. While we provide a list of all ingredients on your nutrition label, all of our ingredients are produced in a facility that also processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soy. Our staff are trained to follow food safety procedures in our kitchens and take steps to prevent cross-contact with other foods. However since cross-contamination may occur, we can never guarantee a dish is completely free from any allergens or specific ingredients due to product formulation change or possible alteration of the recipe. Individuals with food allergies or specific dietary concerns should speak with a member of our staff for individual assistance. BOX’D CHEF DOES NOT REPRESENT OR WARRANT THAT THE NUTRITION, INGREDIENT, ALLERGEN AND OTHER PRODUCT INFORMATION IS ACCURATE OR COMPLETE.

HOW TO PREPARE YOUR

* Boil exactly 1½ cups of water (for 2 portion recipe) in a pot with a pinch of salt. When boiling, add in rice, reduce heat to simmer, cover and cook until rice absorbs all the water for about 20 minutes.

Tip: Do not lift the lid until 20 minutes are up or the rice will not cook.

* Peel and chop the onion in half lengthways. Slice the onion very thinly into half-moons. Peel and very finely dice the garlic. Chop the tomatoes into ¾ inch cubes. Chop the very tops and bottoms off your green beans before chopping into thirds.

* Heat a drizzle of olive oil in a frying pan on medium-low heat. Add the onions with a pinch of salt and gently cook for 8 minutes. For the last 2 minutes, add the curry powder and the garlic.

* Add the diced chicken to the onion mix and fry 3–4 minutes to seal the chicken on all sides.

* Add the tomato chunks and beans to the spice, onion and chicken mix.

* Add 1½ cup of water, place a lid on the frying pan and cook on low heat for 8 minutes. Roughly chop your cilantro and mint.

Tip: If you don’t have a heat proof lid, you can always place a baking tray on top of the pan.

* Tip the rice and three quarters of the almonds into the pan and mix everything together.

* Roll the lime firmly between your palm and the work surface, then cut it in half. Squeeze out the juice of half the lime.

* Take off the heat and stir the chopped fresh herbs through.

* Top with the remaining flaked almonds. Sprinkle with fresh lime juice to taste.