Basil-Lime Chicken with Salsa Fresca and Corn
made with Brantford Corn- Soy
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
Ingredients: Chicken breasts • Roma tomato • Basmati rice • Lime • Shallot • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Basil • Garlic • .
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
2 unit(s)
Corn on the Cob
1 unit(s)
Lime
7 g
Basil
½ unit(s)
Shallot
1 unit(s)
Garlic, cloves
2 unit(s)
Tomato
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
Not included in your delivery
2 tbsp
Butter*
⅓ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
- To a medium pot, add stock powder, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and half the Chili-Cumin Spice Blend, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Zest, then juice lime.
- Peel, then cut half the shallot (use all for 4 servings) into 1/8-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- To a medium bowl, add tomatoes, lime juice, shallot, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Husk corn then halve crosswise.
- Pat chicken dry with paper towels.
- Season with remaining Chili-Cumin Spice Blend, salt and pepper. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
- Take corn, chicken and a clean tray out to the grill.
- Add corn to grill. Close lid and grill for 6-10 min, rotating often, until tender-crisp.
- Add chicken to grill. Reduce heat to medium, close lid and grill for 5-7 min per side, until chicken is cooked through.**
- Let rest for 5 min before slicing.
- While chicken rests, peel, then mince or grate garlic.
- Strip basil leaves from stems. Thinly slice, then finely chop.
- To a small bowl, add the softened butter, basil, half the garlic and half the lime zest. Season with salt and pepper. Stir to combine.
- Fluff rice with a fork. Stir in any resting chicken juices, remaining lime zest and remaining garlic. Season with salt and pepper.
- Divide chicken, corn and rice between plates.
- Spoon basil-lime butter over chicken and corn.
- Spoon salsa over chicken.
