Name: [2-in-1] Caribbean Chicken & Rice Bowl for Dinner with Chicken & Ranch Salad for Lunch
Total time: 30 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 Garlic; 1 packet Basmati Rice; 1 tin Sweetcorn; 1 Tomato; 1 Baby Cos Lettuce; 330 g Chicken Breast; 1 sachet Mild Caribbean Jerk Seasoning; 1 packet Coconut Sweet Chilli Mayonnaise; 1 Red Radish; 1 Cucumber; 1 packet Ranch Dressing; 1 drizzle olive oil; 1.5 cup water; 20 g butter; 1 drizzle vinegar

HelloFresh

Recipes

[2-in-1] Caribbean Chicken & Rice Bowl for Dinner

with Chicken & Ranch Salad for Lunch

Up to 180$ + Free Treats / Extras for Life

Allergens:

Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 tin

Sweetcorn

Tomato

Baby Cos Lettuce

330 g

Chicken Breast

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

Coconut Sweet Chilli Mayonnaise

(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)

Red Radish

Cucumber

1 packet

Ranch Dressing

(Contains: Eggs, Milk;)

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

20 g

butter

(Contains: Milk;)

1 drizzle

vinegar

Nutritional Values

Calories802 kcal

Energy (kJ)3350 kJ

Fat36.5 g

of which saturates9.3 g

Carbohydrate72.8 g

of which sugars10.1 g

Dietary Fibre7.2 g

Protein44.5 g

Sodium916 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

Finely chop garlic. In a medium saucepan, heat the butter with a dash 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 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.

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).

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. Drizzle over coconut sweet chilli mayonnaise to serve. Enjoy!

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!