Chicken Power Bowl
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Chicken Power Bowl

Chicken Power Bowl

with Lemon Dressing

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

Allergens:
Soy
Milk
Mustard

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

¾ cup

Basmati Rice

113 g

Baby Tomatoes

113 g

Corn Kernels

56 g

Edamame

(Contains Soy)

1 unit(s)

Lemon

7 g

Cilantro

¼ cup

Feta Cheese, crumbled

(Contains Milk)

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

28 g

Salad Topping Mix

(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tsp

Sugar*

4 tbsp

Oil*

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Nutrition Values

Calories950 kcal
Fat42 g
Saturated Fat7 g
Carbohydrate92 g
Sugar15 g
Dietary Fiber7 g
Protein55 g
Cholesterol135 mg
Sodium490 mg
Trans Fat0.1 g
Potassium1350 mg
Calcium175 mg
Iron4.5 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

Large Non-Stick Pan
Baking Sheet

Instructions

PREP
1

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.

COOK RICE
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.

COOK CHICKEN
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.**

CHAR CORN & FINISH PREP
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.

MAKE DRESSING & FINISH RICE
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.

FINISH AND SERVE
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.

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