Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Feast on a bowl of mild chicken chilli with homemade tortilla chips for dinner, then pack up a rice and chilli bowl with cheese for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2500J Energy, 21.2g Fat, 9.6g Saturated Fat, 51.7g Carbohydrate, 13.3g Sugars, 46.3g Protein, 907mg Sodium.
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.
Tex-Mex spice blend(May be present Gluten)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
shredded Cheddar cheese(ContainsMilk)
microwavable basmati rice
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Preheat the oven to 200°C/180°C fan-forced. Drain the sweetcorn. Grate the carrot (unpeeled). Finely chop the capsicum. Finely chop the garlic (or use a garlic press). Cut the chicken thigh into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, stirring, until browned, 4-5 minutes (the chicken will finish cooking in step 3). Season with salt and pepper and transfer to a plate.
TIP: If your pan is getting crowded, cook in batches for the best results!
Return the pan to a medium-high heat with a drizzle of olive oil. Add the sweetcorn, carrot and capsicum and cook until softened, 5 minutes. Add a drizzle of olive oil, the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the passata (see ingredients list), brown sugar and crumbled chicken stock (1 cube for 2 people / 1 1/2 cubes for 4 people). Reduce the heat to medium and simmer until thickened, 5 minutes. Return the chicken to the pan and simmer until cooked through, 3-4 minutes.
While the chilli is simmering, finely chop the coriander. In a small bowl, combine 1/2 the coriander with olive oil (2 tbs for 2 people / 4 tbs for 4 people). Slice the mini flour tortillas into wedges and spread out in a single layer over two oven trays lined with baking paper. Season with salt and pepper and drizzle with the coriander oil. Bake until golden, 6-8 minutes. While the tortilla chips are baking, slice the lemon into wedges.
Reserve 2 portions of the chilli, a handful of shredded Cheddar cheese, a little of the remaining coriander and 2 lemon wedges for lunch. Set aside. Divide the remaining chilli between bowls. Sprinkle with the remaining shredded Cheddar cheese and coriander. Top with the Greek yoghurt and place the coriander tortilla chips on the side for scooping. Serve with the remaining lemon wedges.
When you're ready to pack your lunch, divide the microwavable basmati rice (no need to heat it first!) and reserved chilli between two microwave-safe containers. Top with the reserved Cheddar cheese, coriander and lemon wedges. Refrigerate. At lunchtime, remove the lemon wedges. Microwave the chilli chicken rice bowl until piping hot, 2-3 minutes. Squeeze over lemon juice to taste.