American-Spiced Chicken & Garlic Rice
with Slaw & Ranch Dressing
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
330 g
Chicken Breast
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
1 sachet
All-American Spice Blend
2
Garlic
1 tin
Sweetcorn
1 packet
Shredded Cabbage Mix
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Baby Spinach Leaves
1
Spring Onion
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs;)
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter(for the rice) with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, roughly chop baby spinach leaves. • Drain sweetcorn. • Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside. TIP: Cover the pan with a lid if the kernels are 'popping' out.
• Cut chicken into 2cm chunks. • In a second medium bowl, combine All-American spice blend and a drizzle of olive oil. • Add chicken, tossing to coat.
Custom Recipe: In a large frying pan, heat the butter with a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
• To the bowl with the corn, add shredded cabbage mix, spinach and mayonnaise. Toss to combine and season to taste.
• Divide garlic rice between plates. • Top with All-American chicken and slaw. • Drizzle with ranch dressing to serve. Enjoy!
