Easy Baja Chicken & Spinach Garlic Rice

Name: Easy Baja Chicken & Spinach Garlic Rice with Zesty Salsa & Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 clove garlic; 15 g butter; 1 packet basmati rice; 1.5 cup water; ¼ tsp salt; 1 tomato; 1 cucumber; 1 sprig spring onion; ½ lemon; 1 packet Greek-style yoghurt; 1 packet chicken breast; 1 sachet Tex-Mex spice blend; 1 packet baby spinach leaves

with Zesty Salsa & Yoghurt

Get up to $200 off!

Baja-style food draws inspiration from well-loved Latin flavours, taking advantage of fresh ingredients 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.

This recipe is under 650kcal per serving.

Tags:

Air Fryer Friendly

•Calorie Smart

•Over 30g protein

Allergens:

Milk

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 Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

tomato

cucumber

1 sprig

spring onion

lemon

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

15 g

butter

1.5 cup

water

¼ tsp

salt

Nutritional Values

Energy (kJ)2433 kJ

Calories581 kcal

Fat11.9 g

of which saturates6.9 g

Carbohydrate70.6 g

of which sugars8.7 g

Dietary Fibre11.9 g

Protein46.4 g

Sodium854 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• 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 the 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. Thinly slice spring onion. • Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, cucumber, 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, zesty salsa and a dollop of lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!