Grilled Chicken Tomatillo Bowl
with Confetti Rice
Easy, fast and packed with flavour, this dish gives you the fiesta without the fuss! Avocado and tomatillos pair perfectly with tender chicken for a fun bowl that comes together with our fabulous Mexican seasoning.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
113 g
Tomatillo
1 unit
Avocado
1 unit
Lime
2 unit
Radish
1 tbsp
Mexican Seasoning
7 g
Cilantro
¾ cup
Basmati Rice
56 g
Corn Kernels
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to finish chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* In a medium pot, add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Thinly slice radish, then cut into matchsticks. Cut tomatillo into 1/2-inch pieces. Peel, pit, then cut avocado into 1/2-inch pieces. Roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges.
To the boiling water, add rice. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, pat chicken dry with paper towels. In a medium bowl, toss chicken with Mexican seasoning and a drizzle of oil. Season with salt and pepper. Toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add chicken to the dry pan. Cook, until golden-brown, 1-2 min per side. Remove pan from the heat and transfer to a baking sheet. Bake in middle of oven, until cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
While chicken cooks, heat the same pan over medium-high heat. When hot, add corn, 1 tbsp oil (dbl for 4 ppl) and 1 tbsp water (dbl for 4 ppl). Cover with a lid. Cook, carefully swirling pan often, until corn is dark golden-brown, 4-6 min.
In another medium bowl, combine avocado, tomatillos, lime zest, half the cilantro, 1 tbsp lime juice (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss to combine. Set aside. Fluff rice with a fork, then season with salt. Stir in corn and radish.
Slice chicken. Divide rice between bowls, then top with chicken and salsa. Sprinkle with remaining cilantro and squeeze over a lime wedge, if desired.
