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Basil-Lime Chicken with Salsa Fresca and Corn

Basil-Lime Chicken with Salsa Fresca and Corn

made with Brantford Corn
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
920 kcal
Protein
: 
57g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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*

Calories920 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate131 g
Sugar24 g
Dietary Fiber10 g
Protein57 g
Cholesterol155 mg
Sodium1270 mg
Trans Fat0.5 g
Potassium1800 mg
Calcium100 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook rice
1
  • 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.
Make salsa
2

 

  • 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.
Make salsa and prep chicken
3
  • 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.
Grill corn and chicken
4
  • 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.
Finish prep and make basil-lime butter
5
  • 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.
Finish and serve
6
  • 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.

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