Grilled Chicken Breast Elotes Bowls
with Corn, Avocado and Jalapeño-Cabbage Slaw- Milk
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
Ingredients: Chicken breasts • Avocado • Basmati rice • Corn on the cob • Lime • Red cabbage • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Jalapeno • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Corn on the Cob
1 unit(s)
Avocado
56 g
Red Cabbage, shredded
1 unit(s)
Lime
1 unit(s)
Jalapeño
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
7 g
Cilantro
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
1.5 tbsp
Butter*
2.5 tsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Zest, then juice lime.
- Core, then halve jalapeño lengthwise. Cut jalapeño into 1/8-inch thick half moons, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- To a large bowl, add cabbage, jalapeños, lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Using hands, gently massage.
- To a small bowl, add sour cream and lime zest. Season with salt and pepper. Stir to combine.
- Cut avocado in half, remove pit and peel, then cut into 1/4-inch pieces. Season with salt and pepper.
- Roughly chop cilantro.
- Husk corn, then halve crosswise. Place cut side of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- Layer two 24x12-inch pieces of foil. Add corn and 1 tsp (2 tsp) Chili-Cumin Spice blend to one side of the foil. Season with salt and pepper. Toss to coat.
- Place 1/2 tbsp butter over top. Fold foil in half over corn mixture and pinch edges to seal pouch. (NOTE: For 4 servings, make 2 pouches, using 1/2 tbsp butter and 2 sheets of foil per pouch.)
- Pat chicken dry with paper towels, then cut into 1-inch wide strips. Season with salt, pepper and remaining Chili-Cumin Spice Blend. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
- Add chicken to the grill. Grill for 2-4 min per side until chicken is cooked through.**
- Place pouch with corn on the other side of the grill. Close lid and grill for 4-6 min, until tender-crisp.
- Fluff rice with fork. Stir in half the cilantro.
- Thinly slice chicken.
- Divide rice between bowls.
- Top with corn, chicken, cabbage slaw, avocado, feta and crema.
- Sprinkle remaining cilantro over top.
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
