Sweet and Spicy Caribbean Chicken
with Coconut Braised VeggiesCalories
:
800 kcalProtein
:
49g proteinTotal
:
35 minutesDifficulty
:
EasyHigh Protein
Allergens:
- Soy
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Coconut Milk
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Carrot
1 unit(s)
Green Onion
56 g
Baby Spinach
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites)
6 g
Caribbean Spice Blend
(May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 tbsp
Sweet Chili Sauce
(May be present: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
Not included in your delivery
⅔ tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Calories800 kcal
Fat29 g
Saturated Fat18 g
Carbohydrate85 g
Sugar14 g
Dietary Fiber7 g
Protein49 g
Cholesterol125 mg
Sodium960 mg
Potassium1450 mg
Calcium125 mg
Iron5.5 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
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water 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 and half the Caribbean Spice Blend, 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.
2
- While rice cooks, core, then cut pepper into 1/2-inch pieces.
- Peel, then halve carrot lengthwise. Cut into 1/8_-inch half moons.
- Roughly chop spinach.
- Thinly slice onions.
3
- Heat a large non-stick pan over medium-high.
- While pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining Caribbean Spice Blend.
- When hot, add 1 tsp (2 tsp) oil, then 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 a parchment-lined baking sheet. Spread half the sweet chili sauce over top ( use all for 4 servings).
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Rinse out pan.
4
- Reheat pan over medium-low.
- When hot, add 1 tsp (2 tsp) oil, carrots and peppers. Season with salt and pepper. Cook for 2-3 min, stirring often until tender-crisp.
- Add coconut milk, 1/4 cup water and stock powder.
- Bring to a simmer, then cook for 3-4 min, stirring often until veggies are soft and sauce thickens slightly.
5
- Stir in spinach to coconut braised veggies. HEY TESTER DOES THIS NEED A SEASONING CUE HERE???
- Thinly slice chicken.
- Fluff rice with a fork.
- Divide rice and braised beggies between bowls.
- Top with chicken.
- Sprinkle green onion over top.
