Caribbean Lentils, Chicken & Pineapple-Mint Salsa
with Coconut Rice & Plant-Based Aioli
Take your tastebuds to the Caribbean islands with this bountiful bowl. Brimming with lightly spiced lentils, chicken, dreamy coconut rice and a sweet and tangy pineapple salsa, it's proof that plant-based can be full of taste!
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.
Ingredients
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Coconut Milk
1 tin
Pineapple Slices
2 clove
Garlic
1 packet
Baby Spinach Leaves
1 packet
Chicken Tenderloins
½ packet
Mint
1
Carrot
1 tin
Sweetcorn
1 packet
Lentils
1 sachet
mild Caribbean jerk seasoning
1 packet
tomato paste
1 packet
plant-based aioli
Not included in your delivery
olive oil
¾ cup
water (for the rice)
20 g
plant-based butter (for the sauce)
¾ cup
water (for the sauce)
Nutritional Values
Utensils
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. • Finely chop garlic. • Roughly chop baby spinach leaves. • Pick and finely chop mint leaves. • Grate carrot. Drain sweetcorn. Drain and rinse half the 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 tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook corn and carrot, stirring, until softened, 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.
TIP: Chicken is cooked through when it is no longer pink inside.
• While the lentils are simmering, in a medium bowl, combine chopped pineapple, mint and a dash of reserved pineapple juice.
• Divide coconut rice between bowls. Top with Caribbean lentils, chicken and pineapple-mint salsa. • Serve with plant-based aioli. Enjoy!