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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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

113 g

Cherry Tomatoes

113 g

Corn Kernels

56 g



1 unit


7 g


28 g

Feta Cheese


1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

28 g

Salad Topping Mix


Not included in your delivery

1 tsp


4 tbsp


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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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.


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 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.**


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.


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.


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.