Chicken & Spinach Garlic Rice
with Tomatoes & Lemon Yoghurt
Baja-style food draws inspiration from both Mexico and California, taking advantage of fresh flavours and plenty of seafood! Give it a whirl tonight with tender, mildly spiced chicken, complete with a lovely char, plus sweet tomatoes and citrus-spiked yoghurt to balance the richness.
We’ve replaced the snacking tomatoes in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
tomato
½
Lemon
1 packet
Greek-Style Yoghurt
(Contains Milk;)
1 packet
Chicken Breast
1 sachet
Tex-Mex Spice Blend
1 packet
Baby Spinach Leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
• Meanwhile, roughly chop tomatoes. • Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. When the rice has 10 minutes remaining, combine chicken with Tex-Mex spice blend. Toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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.
• Stir baby spinach leaves through garlic rice. • Divide spinach garlic rice between bowls. Top with chicken, tomatoes and a dollop of lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!