Chicken & Spinach Garlic Rice
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Chicken & Spinach Garlic Rice

Chicken & Spinach Garlic Rice

with Cherry 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 cherry tomatoes and citrus-spiked yoghurt to balance the richness.

Over 30g protein
Quick Prep
Air Fryer Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time15 minutes


Serving amount

2 clove


1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet

Snacking Tomatoes



1 packet

Greek-Style Yoghurt

1 packet

Chicken Breast

1 sachet

Tex-Mex Spice Blend

1 packet

Baby Spinach Leaves

Not included in your delivery

olive oil

20 g


1.5 cup



Nutritional Values

Energy (kJ)2473 kJ
Calories591 kcal
Fat13.5 g
of which saturates7.6 g
Carbohydrate68.3 g
of which sugars5.4 g
Dietary Fibre11.4 g
Protein45.1 g
Sodium608 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Air Fryer
Large Frying Pan



• 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 snacking 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, cherry tomatoes and a dollop of lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!