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

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 Baby Cos Lettuce; 1 packet Basmati Rice; 1 sachet Mild Caribbean Jerk Seasoning; 330 g Chicken Breast; 1 packet Coconut Sweet Chilli Mayonnaise; 1 tin Sweetcorn; 1 Cucumber; 1 Garlic; 1 packet Ranch Dressing; 1 Red Radish; 1 Tomato; 1 drizzle olive oil; 1.5 cup water; 20 g butter; 1 drizzle vinegar

with Chicken & Ranch Salad for Lunch

Get up to $230 off

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!

Allergens:

Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

Baby Cos Lettuce

1 packet

Basmati Rice

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

1 sachet

Mild Caribbean Jerk Seasoning

330 g

Chicken Breast

1 packet

Coconut Sweet Chilli Mayonnaise

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

1 tin

Sweetcorn

1

Cucumber

1

Garlic

1 packet

Ranch Dressing

(Contains: Eggs, Milk;)

1

Red Radish

1

Tomato

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

20 g

butter

(Contains: Milk;)

1 drizzle

vinegar

Nutritional Values

Calories808 kcal

Energy (kJ)3380 kJ

Fat36.5 g

of which saturates9.2 g

Carbohydrate73.5 g

of which sugars10.2 g

Dietary Fibre7.8 g

Protein45 g

Sodium917 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

1

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!

2

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.

3

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.

4

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!

5

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!

6

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!