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Mexican Recipes

Grilled Tex-Mex Chicken Strips

$Grilled Tex-Mex Chicken Strips$

Grilled Tex-Mex Chicken Strips

with Coconut Rice & Salsa

Get up to $200 off!

A tasty Mexican style bowl that the whole family will love. Coconut rice adds a ton of flavour to the base of this dish, and you’ll love this marinade for the chicken strips. Remember, the longer you can give for this yoghurt and Tex-mex marinade to work on the chicken, the better!

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

1 tin

coconut milk

1 packet

chicken thigh

1 tin

sweetcorn

2 packet

basmati rice

2 unit

roma tomato

1 unit

cucumbers

1 bunch

coriander

1 unit

lime

1 tub

Greek-style yoghurt

2 sachet

Tex-Mex spice blend

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

½ tsp

salt (for the rice)

¼ tsp

salt (for the chicken)

Nutritional Values

per serving

Calories3340 kcal

Fat32.9 g

of which saturates17 g

Carbohydrate74.1 g

of which sugars8.9 g

Protein43.9 g

Sodium987 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Medium Pan

•Chopping board

•Knife

•Sieve

•Aluminum Foil

•Baking Tray

Cooking Steps

COOK THE COCONUT RICE

1

In a medium saucepan, combine the coconut milk, water (for the rice) and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender and the liquid has absorbed. Remove from the heat and cover to keep warm.

Get prepped

2

While the rice is cooking, preheat the grill to high.

Drain the sweetcorn. Finely chop the Roma tomato. Finely chop the cucumber. Finely chop the coriander. Juice the lime to get 2 tsp.

Cook the chicken

3

Slice the chicken thigh into 1 cm strips. In a large bowl, combine the chicken thigh, Greek yoghurt and Tex-Mex spice blend. Season with the salt (for the chicken) and pepper and drizzle with olive oil. Toss to coat then transfer to the oven tray lined with foil. Grill for 10-12 minutes, turning halfway through, or until cooked through and lightly charred. TIP: The charred bits add to the flavour!

Make the salsa

4

While the chicken is grilling, combine the Roma tomato, cucumber, lime juice and 1/2 the coriander in a medium bowl. TIP: If you have fussy kids, keep some of the salsa without coriander! Season with salt and pepper and drizzle with olive oil. Mix to combine.

Finish the rice

5

Stir the sweetcorn and remaining coriander through the coconut rice. Season with a pinch of pepper.

Serve up

6

Divide the corn and coconut rice between bowls and top with the grilled chicken. Serve with the tomato salsa.

TIP: For kids, follow our serving suggestion in the main photo!

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