Easy Baja Chicken & Broc & Cauli Rice
with Zesty Salsa & Yoghurt
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Baby Spinach Leaves
1
Cucumber
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1
Lemon
1
Spring Onion
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Tomato
1 packet
Cauliflower & Broccoli Rice Mix
330 g
Chicken Breast
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!
