Double 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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Red Radish
660 g
Chicken Breast
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
1 sachet
Mild Caribbean Jerk Seasoning
1
Garlic
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Tomato
1
Baby Cos Lettuce
1 tin
Pineapple Slices
1
Cucumber
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)
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 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!
