Island-Spiced Chicken & 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 and rice bowl for dinner, then a flavour-packed chicken and ranch salad for lunch. Extra delicious!
We’ve replaced the sweetcorn in this recipe with pineapple slices due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1
Tomato
1
Baby Cos Lettuce
1 tin
Pineapple Slices
1
Cucumber
1
Red Radish
Not included in your delivery
1 drizzle
olive oil
1 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 dash
of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add
basmati rice (see ingredients), 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 rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• Meanwhile, drain pineapple slices.
• Roughly chop tomato and baby cos lettuce.
• Heat a large frying pan over high heat.
• Cook pineapple slices until lightly charred,
2-3 minutes. Roughly chop, then transfer to a large
bowl and allow to cool slightly
• 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 pineapple, add tomato
and half the cos with a drizzle of olive oil and white
wine vinegar. Toss to combine and season to taste
with salt and pepper.
• Slice chicken and reserve a portion for lunch.
• Place garlic rice and cos salad in a bowl and top with
island-spiced chicken.
• Drizzle over coconut sweet chilli mayonnaise
(see ingredients) to serve. Enjoy!
• When you’re ready to pack lunch, thinly slice
red radish.
• Roughly chop cucumber (see ingredients).
• Place radish, cucumber, remaining cos and ranch
dressing packet in a container. Top with reserved
chicken. Refrigerate.
• At lunch, drizzle over dressing, toss well to combine
and season to tatse to serve. Enjoy!
