Central American Style Chicken Breast Rice Bowl
with Baby Gem Salad, Tomato Salsa and Chipotle Mayo
Perfect for kids and grown-ups alike, this Central American Style Chicken Rice Bowl is sure to become a new family favourite. Our easy tips and tweaks will help you create a dish that's to everyone's tastes! For little ones, keep some chicken plain without the spice and set aside some plain mayo for little ones.
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
100 grams
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
2 unit(s)
British Chicken Breasts
1 sachet(s)
Central American Style Spice Mix
Not included in your delivery
200 milliliter(s)
Water for the Rice
1 tbsp
Honey
1 tbsp
Water for the Mayo
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
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.
Making this kid friendly? Set aside some plain mayo for little ones.
Meanwhile, peel and grate the garlic (or use a garlic press).
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 2-3cm thick.
In another medium bowl, add the chicken, 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.
Making this kid friendly? Marinate some chicken without the spice mix.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken flat in the pan. Fry until browned on each side and cooked through, 7-8 mins each side. 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, chicken and tomato salsa. Drizzle over the chipotle mayo to finish.
Enjoy!
