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Chicken Power Bowl

Chicken Power Bowl

with Lemon Dressing

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The citrus packed dressing is like liquid sunshine! Get a tease of summer with a chicken and veggie-packed bowl of goodness.

Allergens:Soy/SojaMilk/LaitMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

¾ cup

Basmati Rice

113 g

Cherry Tomatoes

113 g

Corn Kernels

56 g

Edamame

(ContainsSoy/Soja)

1 unit

Lemon

7 g

Cilantro

28 g

Feta Cheese

(ContainsMilk/Lait)

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

28 g

Salad Topping Mix

(ContainsSoy/Soja)

Not included in your delivery

1 tsp

Sugar*

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories930 kcal
Fat42 g
Saturated Fat8 g
Carbohydrate88 g
Sugar8 g
Dietary Fiber7 g
Protein55 g
Cholesterol135 mg
Sodium720 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, zest and juice lemon. Pat chicken dry with paper towels. Toss chicken with lemon zest, mustard and 1 tbsp oil (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Toss to coat. Set aside.

2

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.

3

While the rice cooks, heat the same pan over medium-high heat. When hot, add chicken. Pan-fry, until golden-brown, 1-2 min per side. Remove pan from heat and transfer chicken to a baking sheet. Bake in middle of oven, until cooked through, 8-10 min.**

4

While chicken bakes, heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then corn. Cover and cook, stirring once halfway through cooking, until dark golden-brown, 4-6 min. Meanwhile, halve tomatoes. Roughly chop cilantro.

5

Whisk together 2 tbsp lemon juice, 1 tsp sugar and 2 tbsp oil (dbl all 4 ppl) in a small bowl. Season with salt and pepper. Fluff rice with a fork, then season with salt. Stir in edamame and half the cilantro.

6

Slice chicken. Divide rice between bowls, then top with charred corn, tomatoes and chicken. Drizzle over the dressing. Crumble over feta, sprinkle over salad topping mix and remaining cilantro.