![[2-in-1] Caribbean Chicken & Rice Bowl for Dinner](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/HF_Y25_R1027_W40_AU_R44599-10_edit_Main_R_high-3ec7b152.jpg)
[2-in-1] Caribbean Chicken & Rice Bowl for Dinner
with Chicken & Ranch Salad for Lunch
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Cashew
- Macadamia
- Walnut
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!
Ingredients
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
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Caribbean jerk seasoning and coconut sweet chilli mayo made this chicken dish exceptionally tasty.
- Portions: Several found the rice and overall portions smaller than expected, barely serving two adults and three young children.
- Suggestions: Consider making this as a rice bowl dish, as some found the ranch salad less satisfying.
