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, Caribbean chicken stars as the key player in a quick coconut rice and salsa bowl, then in super-tasty wraps. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3590kJ Energy, 49.8g Fat, 6.7g Saturated Fat, 54.8g Carbohydrate, 7.3g Sugars, 47g Protein, 1320mg Sodium.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
long red chilli
mild Caribbean jerk seasoning(ContainsSulphites)
classic wraps(ContainsGlutenMay be present Soy)
mixed salad leaves
coconut sweet chilli mayonnaise(ContainsEggMay be present Tree Nuts)
white wine vinegar
In a medium saucepan, combine the coconut milk, the water and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the 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!
While the rice is cooking, finely chop the cucumber. Finely chop 1/2 the tomato. Pick and thinly slice the mint leaves (save some whole leaves for lunch!). Finely chop the long red chilli (if using). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the mild Caribbean jerk seasoning (see ingredients) and a good drizzle of olive oil. Add the chicken and toss to coat.
Heat a large frying pan over a high heat. Drain the sweetcorn. Add the sweetcorn to the pan and cook, tossing, until lightly charred, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
Return the frying pan to a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). While the chicken is cooking, add the cucumber, chopped tomato, mint, chilli and white wine vinegar to the corn. Season with salt and pepper. Stir to combine.
TIP: The chicken is cooked through when it's no longer pink inside.
Slice the chicken, and reserve two portions for lunch (about 1 cup). Divide the coconut rice between bowls, top with the remaining Caribbean chicken and spoon over the corn salsa.
When you're ready to pack your lunch, thinly slice the remaining tomato into half-moons. Divide the chicken between two microwavable containers. Divide the classic wraps, tomato, mixed salad leaves, the reserved mint and the coconut sweet chilli mayonnaise between two lunch packages. Refrigerate. At lunch, microwave the chicken in 30 second bursts until heated through. Spread the coconut sweet chilli mayonnaise over the wraps and top with the tomato, mixed salad, mint and chicken. Roll up and enjoy!