Easy Mexican Chicken & Garlic Rice
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Easy Mexican Chicken & Garlic Rice

Easy Mexican Chicken & Garlic Rice

with Cherry Tomato Salsa & Lime Yoghurt

Light and bright, this colourful seafood bowl will have the whole dinner table smiling. Packed full of Tex-Mex inspired flavours and then slathered with honey, your chicken will easily become the star of tonight's dinner show.

Tags:
Calorie Smart
Over 30g protein
Allergens:
Milk

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

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

1 packet

snacking tomatoes

1 packet

baby spinach leaves

1

lime

1 packet

Greek-style yoghurt

(Contains Milk;)

1 sachet

Tex-Mex spice blend

1 packet

chicken breast

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

1 tsp

honey

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Nutritional Values

Energy (kJ)2689 kJ
Calories643 kcal
Fat18.4 g
of which saturates8.2 g
Carbohydrate69.6 g
of which sugars6.6 g
Dietary Fibre12.5 g
Protein45.5 g
Sodium608 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan over a medium heat, melt the butter with a dash of olive oil. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a pinch of salt, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes (the rice will finish cooking in its own steam, so don't peek).

2
2

• Meanwhile, chop snacking tomatoes. • Roughly chop baby spinach leaves. • Cut chicken breast into 2cm chunks. • Zest lime to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, spinach, lime zest and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and a squeeze of lime juice. Season to taste.

3
3

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. In a second medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, tossing, until pink and starting to curl up, 5-6 minutes. In the last minute, add the honey and toss to coat. Remove from heat, then season.

4
4

• Divide garlic rice between bowls. • Top with the Mexican-spiced chicken, tomato salsa and lime yoghurt. • Serve with any remaining lime wedges. Enjoy!