Nutritionist's Pick: Tamarind-Jerk Chicken Bowls
with Stew Veggies- Soy
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
Ingredients: Chicken breast tenders • Carrot • Basmati rice • Green cabbage • Sugar snap peas • Tamarind sauce (water, sugars (date puree, sugar), tamarind paste, modified cornstarch, white vinegar, salt, spices, black salt, sodium benzoate, natural flavour, sunset yellow FCF) • 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) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Green onion.
Ingredients
320 g
Chicken Breast Tenders
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
113 g
Green Cabbage, shredded
113 g
Sugar Snap Peas
1 unit(s)
Carrot
1 unit(s)
Green Onion
1 unit(s)
Tamarind Sauce
2 tbsp
Jerk Sauce
(May be present: Sulphites, Milk, Soy)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high. Wash and dry all produce.
- Preheat the broiler to high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and half the stock powder. 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.
- Meanwhile, pat chicken dry with paper towels.
- To a foil-lined baking sheet, add chicken, half the jerk sauce, half the tamarind sauce and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Broil in the top of the oven for 7-10 min, until chicken is lightly charred and cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- While pan heats, peel, then cut carrot into 1/8-inch thick rounds.
- Trim sugar snap peas.
- When hot, add carrot, sugar snap peas, cabbage, 1/2 tbsp (1 tbsp) oil and 1/3 cup water (same for 4 servings). Season with remaining stock powder, and pepper.
- Cook, 5-7 min stirring often until tender.
- While veggies cook, thinly slice green onion.
- Drizzle remaining jerk sauce and remaining tamarind sauce over chicken. Toss to coat.
- Fluff rice with a fork. Stir in half the green onions.
- Divide rice between plates.
- Top rice with veggies, then chicken.
- Sprinkle remaining green onions over top.
