Caribbean-Style Organic Chicken

Name: Caribbean-Style Organic Chicken with Jewelled Rice and Citrus Mayo
Total time: 20 min
Yield: 2
Cuisine: Caribbean
Ingredients: 2 unit(s) Organic Chicken Breast; ¾ cup Basmati Rice; 1 unit(s) Zucchini; 1 unit(s) Sweet Bell Pepper; 113 g Corn Kernels; 56 g Yellow Onion, chopped; 7 g Cilantro; 4 tbsp Mayonnaise; 2 tbsp Jerk Sauce; 1 tbsp Jerk Spice Blend; 1 tsp Garlic Salt; 1 unit(s) Lime; 2 tbsp Oil*; 0.13 tsp Pepper*; 0.06 tsp Salt*; ¼ tsp Sugar*

with Jewelled Rice and Citrus Mayo

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Our favourite way of bringing Caribbean flair to a weeknight chicken dish? A sprinkle of jerk seasoning! Zucchini, sweet peppers, corn and citrus mayo add a hint of brightness to bring it all together.

Ingredients: Organic chicken breast • Zucchini • Sweet bell pepper • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Limes • 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) • Yellow onion • 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) • Cilantro • Jerk spice blend (spices, sugar (brown sugar, maltodextrin, sugar), salt, paprika powder, onion powder, garlic powder, sea salt, herbs, canola oil, silicon dioxide) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

Quick

•Spicy

Allergens:

Egg

•Senf

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Organic Chicken Breast

¾ cup

Basmati Rice

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

113 g

Corn Kernels

56 g

Yellow Onion, chopped

7 g

Cilantro

4 tbsp

Mayonnaise

2 tbsp

Jerk Sauce

1 tbsp

Jerk Spice Blend

1 tsp

Garlic Salt

1 unit(s)

Lime

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

0.06 tsp

Salt*

¼ tsp

Sugar*

Nutrition Values

Calories940 kcal

Fat42 g

Saturated Fat6 g

Carbohydrate92 g

Sugar13 g

Dietary Fiber7 g

Protein50 g

Cholesterol150 mg

Sodium1470 mg

Trans Fat0.1 g

Potassium1500 mg

Calcium100 mg

Iron4.5 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.

Utensils

•Strainer

•Medium Pot

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Zester

•Small Bowl

Cooking Steps

Using a strainer, rinse rice until water runs clear.
Add rice and half the garlic salt to the boiling water.
Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch pieces.
Add zucchini and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with remaining garlic salt and pepper, then toss to coat.
Roast in the middle of the oven, stirring halfway through, until tender, 12-14 min.

Meanwhile, pat chicken dry with paper towels. Cut into 1-inch strips.
Add chicken, Jerk Spice Blend and 1/2 tbsp (1 tbsp) oil to another parchment-lined baking sheet. Toss to coat, then arrange in a single layer.
Roast in the top of the oven, 8 min.
Carefully remove baking sheet from the oven, then dollop jerk sauce over chicken.
Return to the top of the oven and continue to roast until cooked through, 4-6 min.**

Meanwhile, core, then cut pepper into 1/2-inch pieces.
Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions, peppers and corn. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.
Season with salt and pepper.
Remove from heat and set aside.

Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Add mayo, lime juice, half the lime zest and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with pepper, then stir to combine.

Roughly chop or tear cilantro.
Fluff rice with a fork. Stir in veggies, half the cilantro and remaining lime zest.
Divide jewelled rice between plates. Top with roasted zucchini and chicken.
Drizzle citrus mayo over top and sprinkle with remaining cilantro.
Squeeze a lime wedge over top, if desired.

If you've opted to get organic chicken breasts, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breast tenders.