Caribbean Chicken, Lentil & Coconut Rice Bowl

Name: Caribbean Chicken, Lentil & Coconut Rice Bowl with Tomato-Pineapple Salsa & Shredded Coconut
Total time: 40 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 packet coconut milk; ¾ cup water (for the rice); 1 packet basmati rice; 1 tin pineapple slices; 1 Capsicum; 2 clove garlic; 1 packet baby spinach leaves; 1 packet snacking tomatoes; 1 packet mint; 1 carrot; 1 packet lentils; 20 g plant-based butter; ¾ sachet mild Caribbean jerk seasoning; 1 packet tomato paste; ¾ cup water (for the sauce); 1 packet shredded coconut; 1 packet chicken breast

with Tomato-Pineapple Salsa & Shredded Coconut

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Take your tastebuds to the Caribbean islands with this bountiful chicken bowl. Brimming with lightly spiced lentils, dreamy coconut rice and a sweet and tangy pineapple salsa, here's proof that plant-based can be full of taste!

We’ve replaced the sweetcorn in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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.

Preparation Time40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

coconut milk

1 packet

basmati rice

1 tin

pineapple slices

Capsicum

2 clove

garlic

1 packet

baby spinach leaves

1 packet

snacking tomatoes

1 packet

mint

carrot

1 packet

lentils

¾ sachet

mild Caribbean jerk seasoning

1 packet

tomato paste

1 packet

shredded coconut

1 packet

chicken breast

Not included in your delivery

olive oil

¾ cup

water (for the rice)

20 g

plant-based butter

¾ cup

water (for the sauce)

Nutritional Values

Energy (kJ)4437 kJ

Calories1060 kcal

Fat37.5 g

of which saturates23.3 g

Carbohydrate114.8 g

of which sugars29.8 g

Dietary Fibre22 g

Protein58.8 g

Sodium1385 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• In a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt. Bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, drain pineapple slices, reserving the pineapple juice. • Cut capsicum into bite-sized chunks. • Finely chop garlic and carrot. • Roughly chop baby spinach leaves. • Halve snacking tomatoes. • Pick and finely chop mint leaves. • Drain and rinse lentils.

• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer charred pineapple to a chopping board, then roughly chop.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, corn and capsicum, tossing, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes. • Add the plant-based butter, garlic, mild Caribbean jerk seasoning (see ingredients) and tomato paste. Cook until fragrant, 2 minutes. • Stir in drained lentils and the water (for the sauce). Simmer until thickened, 2-3 minutes. • Stir in baby spinach leaves, and cook, stirring, until wilted, 1 minute.

• While the lentils are simmering, in a medium bowl, combine chopped pineapple, tomato, mint and a dash of reserved pineapple juice.

• Divide coconut rice between bowls. • Top with Caribbean chicken and lentil stew and pineapple-mint salsa. • Sprinkle over shredded coconut to serve. Enjoy!