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Peruvian-Inspired Roasted Chicken and Zesty Lime Rice

Peruvian-Inspired Roasted Chicken and Zesty Lime Rice

with Herby Yogurt Sauce
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
710 kcal
Protein
: 
53g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sesame
  • Soy
  • Sulphites
  • Tree nuts
  • Wheat
  • Milk
  • Mustard
  • Peanuts
  • May contain traces of allergens
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Chicken Breasts

1 cup

Quick Cook Brown Rice

4 g

Golden Turmeric Spice Blend

(Contains: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, May contain traces of allergens)

8 g

Mexican Seasoning

(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)

1 unit(s)

Garlic, cloves

1 unit(s)

Lime

7 g

Cilantro

1 unit(s)

Greek Yogurt

(Contains: Milk)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Zucchini

Not included in your delivery

2 tbsp

Oil*

⅓ tsp

Salt*

⅓ tsp

Pepper*

Calories710 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate77 g
Sugar8 g
Dietary Fiber7 g
Protein53 g
Cholesterol130 mg
Sodium870 mg
Potassium1350 mg
Calcium150 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook rice and prep
1
  • Before starting, preheat the oven to 425°F. Wash and dry all produce.
  • To a medium pot, add 1 1/2 cups (3 cups) water, half the Golden Turmeric Spice Blend and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high. Using a strainer, rinse rice once.
  • To the boiling water, stir in rice and reduce heat to low. Cover and cook for 15-17 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered. 
  • Peel, then finely mince or grate garlic.
  • Zest, then juice half the lime. Cut any remaining lime into wedges.
  • Core, then cut pepper into 1-inch pieces.
  • Halve zucchini lengthwise, then cut into 1-inch half-moons.
Prep chicken
2
  • Meanwhile, heat a large non-stick pan over medium-high.
  • Pat chicken dry with paper towels.
  • To a medium-sized bowl, add chicken, 1/2 tbsp (2 tbsp) olive oil, remaining Golden Turmeric Spice Blend, Mexican Seasoning and half the garlic. Season with salt and pepper. Toss to coat.
Cook chicken
3
  • When hot, add 1 tbsp (2 tbsp) olive oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
  • Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
Cook veggies
4
  • To the same pan, add 1/2 tbsp (1 tbsp) olive oil, zucchini and peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
Make herby yogurt sauce
5
  • Finely chop cilantro.
  • To a medium-sized bowl, add yogurt, lime juice, remaining garlic, cilantro and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to combine. 
Finish and serve
6
  • To rice, add lime zest. Season with salt and stir to combine.
  • Thinly slice chicken.
  • Divide rice and veggies between plates.
  • Top rice with chicken.
  • Drizzle herby yogurt sauce over top.
  • Squeeze a lime wedge over top.

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