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Caribbean Chicken and Confetti Rice Bowl

Name: Caribbean Chicken and Confetti Rice Bowl with Roasted Squash & Lime Mayo
Total time: 20 min
Yield: 2
Cuisine: Caribéenne
Ingredients: 340 g Filets de poitrines de poulet; 1 cs Épices jerk; 160 g Poivron; 56 g Maïs en conserve; ¼ tasse(s) Sauce BBQ; 4 cs Mayonnaise; 1 pièce(s) Lime; 170 g Courge musquée, en dés; ¾ tasse(s) Riz basmati; 2 cs Huile*; ¼ cc Sel et Poivre*

with Roasted Squash & Lime Mayo

4.5(1,3 k)

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Calories

12 kcal

Protéines

5g protéines

Durée de préparation

20 minutes

Difficulty

Moyen

Allergènes:

Sulfites
Moutarde
Oeuf

Our favourite way of bringing Caribbean flair to a weeknight chicken dish? Add a sprinkle of jerk seasoning! Roasted veggies and lime aioli add a hint of brightness and bring it all together.

Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Ingrédients

quantité par portion

340 g

Filets de poitrines de poulet

1 cs

Épices jerk

160 g

Poivron

56 g

Maïs en conserve

¼ tasse(s)

Sauce BBQ

(Contient: Sulfites, Moutarde)

4 cs

Mayonnaise

(Contient: Sulfites, Moutarde, Oeuf)

1 pièce(s)

Lime

170 g

Courge musquée, en dés

¾ tasse(s)

Riz basmati

Pas inclus dans votre livraison

2 cs

Huile*

¼ cc

Sel et Poivre*

Informations nutritionnelles

Énergie (kcal)12 kcal

Énergie (kJ)50 kJ

Graisses1 g

dont saturés2 g

Glucides3 g

dont sucres4 g

Fibres7 g

Protéines5 g

Cholestérol8 mg

Sel6 mg

Ustensiles

•Plaque de cuisson

•Papier sulfurisé

•Cuillères à mesurer

•Essuie-tout

•Casserole moyenne

•Verre doseur

•Grande poêle antiadhésive

•Petit bol

•Zesteur

Instructions

Before starting, preheat the oven to 450°F.In a medium pot, add 1 1/4 cups water (dbl for 4ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Toss squash with 1 tbsp oil (dbl for 4ppl) on one side of a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through, until tender, 16-18 min.

Pat chicken dry with paper towels. Toss chicken with 1/2 tbsp oil (dbl for 4ppl) and Jerk spice on another baking sheet. Season with salt and pepper. Roast in top of oven, until cooked through, 14-16 min.

While squash and chicken roast, add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, core, then cut peppers into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then peppers and corn. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove pan from heat and set aside.

Zest, then juice half the lime. Cut remaining lime into wedges (NOTE: 1 lime for 4ppl). Stir together mayo, lime juice and half the lime zest in a small bowl. Season with pepper.

Drizzle BBQ sauce over chicken and toss to coat. Fluff rice with a fork. Stir in remaining lime zest, peppers and corn and season with salt. Divide rice between bowls. Top with squash and chicken. Drizzle over lime mayo and squeeze over a lime wedge, if desired.