Chicken Power Bowl
with Lemon Dressing
This dish's citrus-packed dressing is like liquid sunshine! Get a hit of brightness this with chicken-and-veggie-packed bowl of goodness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Wild Rice Medley
113 g
Baby Tomatoes
113 g
Corn Kernels
56 g
Edamame
(Contains: Soy)
1 unit(s)
Lemon
7 g
Cilantro
½ cup
Feta Cheese, crumbled
(Contains: Milk)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Milk, Sesame, Sulphites, Wheat, Tree nuts, Mustard, Peanuts)
2 tbsp
Spicy Mayo
(Contains: Mustard, Egg May contain traces of: Crustaceans, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
¼ tsp
Salt and Pepper*
1 tsp
Sugar*
3.5 tbsp
Oil*
Nutrition Values
Utensils
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.
- Fluff rice with fork. Season with salt and stir in charred veggies.
- Slice chicken.
- Divide rice between bowls, then top with dressed tomatoes and chicken.
- Sprinkle feta and salad topper mix over top.
- Drizzle spicy mayo over top, if desired.
