Grilled Smoky Paprika Chicken Breast
with Olive-Parsley Relish, Spanish Rice and Grilled Veggies- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Chicken breasts • Zucchini • Sweet bell pepper • Basmati rice • Lemon • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • 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) • Parsley • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Lemon
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
5.5 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
7 g
Parsley
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Garlic, cloves
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
6 g
Spanish Spice Blend
(May be present: Wheat, Milk, Peanuts, Soy, Sesame, Sulphites, Tree nuts, Mustard)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 425°F).
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs cleas.
- To a medium pot, add 1 1/4 cups ( 2 1/2 cups) water, half the Chili-Cumin Spice Blend (use all for 4 servings) and tomato sauce base. Cover and bring to a boil over high.
- 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 half the lemon. Cut remaining lemon into wedges.
- Core, then cut pepper into 4 pieces.
- Quarter zucchini.
- Peel, mince or grate garlic.
- Roughly chop parsley.
- Drain and rough chop olives.
- To a small bowl, add parsley, garlic, olives, half the lemon zest, half the lemon juice and 1 tbsp (2 tbsp) oil. Stir to combine. Season with salt and pepper. (NOTE: This is your relish.)
- In a medium bowl, add zucchini and peppers, half the Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Pat chicken dry with paper towels, then cut into 1-inch-wide strips. Season with salt, pepper and remaining Smoked Paprika-Garlic Blend. Drizzle 1/2 tbsp (1 tbsp) oil over top. Flip to coat.
- Add chicken to the grill. Grill for 4-6 min per side until chicken is cooked through.**
- Add zucchini and peppers to other side of the grill. Close lid and grill for 5-7 min, flipping once, until tender.
- To rice, add 1 tbsp (2 tbsp) butter, remaining lemon juice and remaining lemon zest. Season with salt and pepper, then fluff with a fork.
- Divide rice, veggies and chicken between plates.
- Spoon olive-parsley sauce over top.
- Squeeze lemon wedge over top.
If you've opted to get chicken thighs, 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.
