Fiesta Lime Chicken & Wild Rice Bowl
with Creamy Slaw & Corn Cob
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Corn
330 g
Chicken Tenderloins
1 sachet
Mexican Fiesta Spice Blend
1
Lime
1 packet
Shredded Cabbage Mix
1 packet
Baby Spinach Leaves
1 packet
Microwavable Brown Rice
(May be present: Eggs.)
1 packet
Garlic Aioli
(Contains: Eggs;)
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• Cut corn cob in half. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid, then season with salt and pepper. Cover to keep warm.
• In a medium bowl, combine chicken tenderloins, Mexican Fiesta spice blend, a pinch of salt and a drizzle of olive oil.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Remove pan from heat and add a good squeeze of lime juice.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, slice lime into wedges.
• In a medium bowl, combine shredded cabbage mix, baby spinach leaves, a squeeze of lime juice and garlic aioli. Season.
• Microwave brown, red & wild rice until steaming, 90 seconds.
• Divide wild rice and corn cob between bowls.
• Top with Fiesta lime chicken and creamy slaw. Serve with any remaining lime wedges. Enjoy!
