Chicken Power Bowl

Name: Chicken Power Bowl with Lemon Dressing
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 unit(s) Chicken Breasts; ½ cup Wild Rice Medley; 113 g Baby Tomatoes; 113 g Corn Kernels; 56 g Edamame; 1 unit(s) Lemon; 7 g Cilantro; ½ cup Feta Cheese, crumbled; ½ tbsp Dijon Mustard; 28 g Salad Topping Mix; 2 tbsp Spicy Mayo; ¼ tsp Salt and Pepper*; 1 tsp Sugar*; 3.5 tbsp Oil*

with Lemon Dressing

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This dish's citrus-packed dressing is like liquid sunshine! Get a hit of brightness this with chicken-and-veggie-packed bowl of goodness.

Allergens:

Soja

•Milk

•Senf

•Egg

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

½ cup

Wild Rice Medley

113 g

Baby Tomatoes

113 g

Corn Kernels

56 g

Edamame

1 unit(s)

Lemon

7 g

Cilantro

½ cup

Feta Cheese, crumbled

½ tbsp

Dijon Mustard

28 g

Salad Topping Mix

2 tbsp

Spicy Mayo

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tsp

Sugar*

3.5 tbsp

Oil*

Nutrition Values

Calories990 kcal

Fat51 g

Saturated Fat10 g

Carbohydrate78 g

Sugar15 g

Dietary Fiber6 g

Protein56 g

Cholesterol155 mg

Sodium830 mg

Trans Fat0.2 g

Potassium1400 mg

Calcium250 mg

Iron3.5 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.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Medium Bowl

•Baking Sheet

•Large Non-Stick Pan

•Large Bowl

•Whisk

Cooking Steps

Stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot.
Bring to a boil over high heat.
Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min.
Remove the pot from heat. Set aside, still covered.

Meanwhile, zest, then juice lemon.
Pat chicken dry with paper towels.
Add chicken, lemon zest, Dijon and 1 tbsp (2 tbsp) oil to a medium bowl.
Season with salt and pepper, then toss to coat. Set aside.

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
Cook chicken until golden, 1-2 min per side. Transfer to an unlined baking sheet.
Bake in the middle of the oven until cooked through, 12-14 min.**

Reheat the same pan over medium.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then corn and edamame.
Cover and cook, stirring once halfway through cooking, until veggies are dark golden-brown, 4-6 min.

Halve tomatoes.
Roughly chop cilantro.
Whisk together 1/2 tbsp (1 tbsp) lemon juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper.
Add tomatoes and cilantro. Toss to combine.