Central American Style Chicken and Steamed Basmati Rice Bowl
with Baby Gem Salad, Tomato Salsa and Chipotle Mayo
This delicious Central American Style Chicken and Steamed Basmati Rice Bowl has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pouch(es)
Steamed Basmati Rice
2 unit(s)
Medium Tomato
1 unit(s)
Lime
1 bunch(es)
Coriander
32 grams
Mayonnaise
(Contains Egg, Mustard)
20 grams
Chipotle Paste
1 unit(s)
Baby Gem Lettuce
2 unit(s)
Garlic Clove
3 unit(s)
British Chicken Thighs
1 sachet(s)
Central American Style Spice Mix
Not included in your delivery
1 tbsp
Honey
1 tbsp
Water for the Mayo
Nutritional information
Utensils
Instructions
Squeeze the rice pouch to separate the grains. Tear a strip approx 2cm along the top.
Cook the rice according to pack instructions. Set aside until serving.
Meanwhile, cut the tomatoes into 2cm chunks.
Zest and halve the lime. Roughly chop the coriander (stalks and all).
In a medium bowl, add the tomato chunks, half the coriander and half the lime juice. Drizzle with oil and season with salt and pepper. Mix to combine, then set aside your salsa.
In a small bowl, combine the mayo, chipotle paste (add less if you'd prefer things milder), honey and water for the mayo (see pantry for both amounts).
Trim the baby gem, halve lengthways, then thinly slice.
In another medium bowl, add the sliced baby gem, a squeeze of lime juice and drizzle of oil. Season with salt and pepper, toss to combine, then set aside both bowls.
Meanwhile, peel and grate the garlic (or use a garlic press).
In another medium bowl, add the chicken thighs, Central American spice mix, and garlic. Drizzle with oil and season with salt and pepper. Rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When everything's ready, cut the chicken widthways into 2cm slices.
Fluff up the rice with a fork, stir through the lime zest and remaining coriander, then share the zesty rice between your bowls.
Top with the baby gem salad, sliced chicken and tomato salsa. Drizzle over the chipotle mayo to finish.
Enjoy!
