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.
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
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 traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Milk, Sesame, Egg, Gluten, Sulphites, Peanuts, Tree nuts, Mustard)
Not included in your delivery
¼ tsp
Salt and Pepper*
1 tsp
Sugar*
4 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
