Grilled Island-Style Chicken Breasts
with Tropical Salsa and Rice- Egg
- Mustard
- Milk
- Sulphites
- Milk
- Soy
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Mustard
- Sesame
- Wheat
- Tree nuts
- Peanuts
These grilled chicken breasts transport you to the tropics with each bite! Sweet and sour kiwis burst in a salsa that cools down the spicy, juicy chicken. Ingredients: Chicken breast • Sweet bell pepper • Parboiled rice • Thaw-friendly corn (corn, modified vinegar) • Kiwis • Limes • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika) • Green onion.
Ingredients
2 unit
Chicken Breasts
¾ cup
Parboiled Rice
1 unit
Sweet Bell Pepper
1 unit
Kiwi
2 unit
Green Onion
113 g
Corn Kernels
1 unit
Lime
2 tbsp
Jerk Sauce
(May contain traces of: Sulphites, Milk, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sulphites, Milk, Soy, Crustaceans, Fish, Gluten, Mustard, Sesame, Wheat)
6 g
Caribbean Spice Blend
(May contain traces of: Sulphites, Milk, Soy, Mustard, Sesame, Wheat, Tree nuts, Peanuts)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, stir in rice, corn, 1 tbsp (2 tbsp) butter and half the Carribean Spice Blend, then reduce heat to low.
- Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Fluff rice with a fork.
- Meanwhile, pat chicken dry with paper towels. Season with remaining Carribean Spice Blend, salt and pepper.
- In a medium bowl, coat chicken with half the jerk sauce, turning to coat. Set aside to marinate.
- Meanwhile, core, then cut peppers into quarters.
- On a plate, drizzle peppers with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Peel, then cut kiwi into 1/4-inch pieces.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- To another medium bowl, add kiwi, half the green onions, half the lime zest, half the lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to combine.
- In a small bowl, combine mayo, remaining lime zest and lime juice.
- Bring chicken, peppers and a clean plate to the grill.
- Add peppers to the grill. Close lid and grill for 3-4 min per side until grill-marked and tender. Transfer to the plate to cool slightly.
- Meanwhile, add chicken to the grill.
- Close lid and grill for 6-8 min per side, basting with the remaining jerk sauce during the last min of each side, until cooked through.**
- Transfer chicken to the plate.
- Cut grilled peppers into 1/4-inch pieces, then add to the bowl with kiwi salsa. Toss to coat.
- Slice chicken.
- Divide rice mixture, salsa and chicken between plates.
- Drizzle with lime mayo.
- Sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if you like.
If you've opted to get chicken breasts, prep in the same way the recipe instructs you to prep pork chops. To cook chicken breasts, grill for 6-8 min per side, until cooked through, .**
