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Spicy Honey-Jerk Organic Chicken Bowls

Spicy Honey-Jerk Organic Chicken Bowls

with Kidney Bean Rice and Veggies
0.0(0)
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Calories
: 
770 kcal
Protein
: 
55g protein
Difficulty
: 
Easy
Allergens:
  • Soy
  • Sulphites
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Organic Chicken Breast

¾ cup

Basmati Rice

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

½ unit(s)

Kidney Beans

1 unit(s)

Honey

2 tbsp

Jerk Sauce

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

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Tomato

1 unit(s)

Lime

1 unit(s)

Green Onion

1 unit(s)

Garlic, cloves

7.5 g

Vegetable Stock Powder

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

6 g

Caribbean Spice Blend

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

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories770 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate103 g
Sugar13 g
Dietary Fiber11 g
Protein55 g
Cholesterol125 mg
Sodium1610 mg
Potassium1350 mg
Calcium150 mg
Iron6 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

Prep rice and beans
1
  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Over a measuring cup, using a strainer, drain beans, reserving the liquid. Rinse beans.
  • To the same cup, add water until there is 1 1/4 cups (2 1/2 cups) of liquid.
  • To a medium pot, add stock powder, bean liquid mixture, half the Caribbean Spice Blend and 1/8 tsp (1/4 tsp) salt (NOTE: Use a large pot for 4 servings). Cover and bring to a boil over high. 
  • Using a strainer, rinse rice until water runs clear.
Cook rice and beans
2
  • To the boiling water, stir in rice and half the beans (use all for 4 servings), 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.
Sear chicken
3
  • Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
  • In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
  • While the pan heats, in a small bowl, combine jerk sauce, half the honey and remaining Caribbean Spice Blend.
  • When the pan is hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden. 
  • Remove from heat. (NOTE: Chicken will finish cooking in step 4.)
Roast chicken and prep
4
  • Transfer chicken to a parchment-lined baking sheet.
  • Using a silicone brush, brush honey-jerk mixture over chicken.
  • Roast in the middle of the oven for 10-12 min, until cooked through.**
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Cut tomato into 1/4-inch pieces.
  • Thinly slice green onion.
  • Zest, then juice half the lime. Cut remaining into wedges.
  • Peel, then mince or grate garlic.
Cook peppers and marinate tomatoes
5
  • Reheat the same pan (from step 3) over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and garlic. Cook for 3-4 min, stirring often, until tender. Season with salt and pepper.
  • In a large bowl, whisk together remaining honey, lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
  • To the bowl with dressing, add tomatoes and half the green onions, then toss to coat. (NOTE: These are your marinated tomatoes.)
Finish and serve
6
  • Fluff rice with a fork, then stir in lime zest and remaining green onions.
  • Thinly slice chicken.
  • Divide kidney bean rice between plates. Top with pepper mixture, chicken and marinated tomatoes.
  • Squeeze a lime wedge over top.

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