Smoky Grilled Chicken 'Elote' Bowls
with Avocado and Jalapeno Cabbage Slaw
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
270 g
Chicken Breast Tenders
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Corn on the Cob
1 unit(s)
Avocado
56 g
Red Cabbage, shredded
1 unit(s)
Lime
1 unit(s)
Jalapeño
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk, Sulphites)
7 g
Cilantro
11 g
Chili-Cumin Spice Blend
(May contain traces of: Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy)
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
Utensils
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.
- Fluff rice with fork. Stir in half the cilantro.
- Thinly slice chicken.
- Divide rice between bowls.
- Top with corn, chicken, cabbage slaw, feta, and cream.
- Sprinkle remaining cilantro overtop.
