Smoky Grilled Chicken 'Elote' Bowls

Name: Smoky Grilled Chicken 'Elote' Bowls with Avocado and Jalapeno Cabbage Slaw
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 285 g Chicken Breast Tenders; ¾ cup Basmati Rice; 1 unit(s) Corn on the Cob; 1 unit(s) Avocado; 56 g Red Cabbage, shredded; 1 unit(s) Lime; 1 unit(s) Jalapeño; 1 unit(s) Sour Cream; 7 g Cilantro; 11 g Chili-Cumin Spice Blend; ¼ cup Feta Cheese, crumbled; 2 tbsp Unsalted Butter*; 1 tbsp Oil*; tsp Salt*; tsp Pepper*

with Avocado and Jalapeno Cabbage Slaw

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Giving you all the flavour of summer sweet Mexican style corn in the ease of a bowl! Shucked corn is steam grilled to buttery lime perfection alongside smokey chicken breast tenders. All heaped over steamed cilantro rice and Elote must haves : briny cheese and cooling crema, grab a spoon and dig in!

Allergens:

Milk

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 Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

285 g

Chicken Breast Tenders

¾ cup

Basmati Rice

1 unit(s)

Corn on the Cob

1 unit(s)

Avocado

56 g

Red Cabbage, shredded

1 unit(s)

Lime

1 unit(s)

Jalapeño

1 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk, Sulphites)

7 g

Cilantro

11 g

Chili-Cumin Spice Blend

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

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains: Milk)

1 tbsp

Oil*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories780 kcal

Fat34 g

Saturated Fat14 g

Carbohydrate80 g

Sugar6 g

Dietary Fiber6 g

Protein44 g

Cholesterol155 mg

Sodium590 mg

Trans Fat1 g

Potassium1000 mg

Calcium150 mg

Iron4 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 Spoons

•Measuring Cups

•Zester

•Large Bowl

•Small Bowl

•Aluminum Foil

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 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
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 lime(s).
Core, then thinly slice jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
To a large bowl, add cabbage, jalapeño, lime juice, 1/4 tsp (1/2 tsp) sugar, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Using hands, gently massage.
To a small bowl, add sour cream and lime zest. Season with salt and pepper. Stir it mix.

Peel, pit, then cut avocado into 1/8-inch slices.
Roughly chop cilantro.
Husk corn then halve crosswise. Place cut-side of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.

Layer two 24x12-inch pieces of foil. Add corn and half the Chili-Cumin Spice blend to one side of foil. Season with salt and pepper. Toss to coat. Place 1 tbsp over top. Fold foil in half over corn mixture and pinch edges to seal pouch. (NOTE: For 4 servings, make 2 pouches, using 1 tbsp buter and 2 sheets of foil per pouch.)
Pat chicken dry with paper towels. Season with salt, pepper and Remaining Chili-Cumin Spice Blend. Drizzle 1 tsp (2 tsp) oil overtop. Flip to coat.

Add chicken to the grill. Grill for 4-6 min per side until chicken is cooked through.**
Place pouch with corn on other side of the grill. Close lid and grill over for 4-6 min, until tender-crisp.