Island-Spiced Chicken, Prawn & Rice Bowl for Dinner
with Jerk Chicken, Ranch & Cos Salad for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, enjoy a Caribbean chicken, prawn and rice bowl for dinner, then a flavour-packed chicken and ranch salad for lunch. Extra delicious!
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
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Breast
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)
1 sachet
Mild Caribbean Jerk Seasoning
1
Garlic
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Tomato
1
Baby Cos Lettuce
1 tin
Sweetcorn
1
Cucumber
1
Red Radish
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
20 g
butter
(Contains: Milk;)
1 drizzle
vinegar
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the
butter with a drizzle of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add
basmati rice, the water and a generous pinch of
salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and
keep covered until the rice is tender and the water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t
peek!
• Meanwhile, drain sweetcorn. Roughly chop tomato.
Roughly chop baby cos lettuce.
• Heat a large frying pan over high heat.
• Cook corn kernels until lightly browned,
4-5 minutes. Transfer to a large bowl and allow to
cool slightly.
TIP: Cover the pan with a lid if the kernels are ‘popping’
out.
• Place your hand flat on top of chicken breast and
slice through horizontally to make two thin steaks.
• In a medium bowl, combine mild Caribbean jerk
seasoning and a drizzle of olive oil. Add chicken,
turning to coat. Season with salt and pepper.
• Return frying pan to medium-high heat with a
drizzle of olive oil.
• Cook chicken steaks until cooked through,
3-6 minutes each side (cook in batches if your pan is
getting crowded).
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Season with salt and pepper.
TIP: The chicken is cooked when it is no longer pink inside.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
- To the bowl with charred corn, add tomato and half the cos with a drizzle of olive oil and vinegar. Toss to combine and season to taste.
- Slice chicken and reserve a portion for lunch.
- Place garlic rice and charred corn salad in a bowl and top with Caribbean chicken and prawns. Drizzle over coconut sweet chilli mayonnaise (see ingredients) to serve.
- When you're ready to pack lunch, thinly slice red radish. Roughly chop cucumber.
- Place radish, cucumber, remaining cos and ranch dressing in a container. Top with reserved chicken. Refrigerate.
- At lunch, drizzle over dressing, toss well to combine and season to tatse. Enjoy!
