Mexican Chicken, Rice & Veggie Toss
with Greek Yoghurt
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Once your eyes have feasted on this colourful, beautiful dish, it’s time to let your tastebuds do the same. We think our bespoke taco spice blend is some of the best gear out there – but don’t take our word for it – have a bite of this and see for yourself.
Ingredients
1
brown onion
2
zucchini
2
carrot
2 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 clove
garlic
1 tsp
turmeric
1 cube
chicken stock
1
green capsicum
5 fillet
free range chicken breast
2 sachet
taco spice blend
(May be present: Gluten.)
1 bunch
coriander
1
lime
1 tub
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
3 cup
water
1 tsp
salt
Utensils
Cooking Steps
Finely slice the brown onion. Finely chop the zucchini. Finely chop the carrot (unpeeled). Peel and crush the garlic. Finely slice the green capsicum.
Rinse the Jasmine rice well. Heat a drizzle of olive oil in a large frying pan over a medium heat. Add the brown onion, the zucchini and the carrot and cook for 5 minutes, or until softened. Add the garlic and turmeric and cook for 1 minute, or until fragrant. Add the rice and stir to coat in the spices. Pour in the water (check the ingredients list for amount) and crumble in the chicken stock cube. Bring to the boil, then reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is soft. Season to taste with a pinch of salt and pepper.
While the rice is cooking, slice the free-range chicken breast into 1 cm strips. In a medium bowl, add the sliced chicken, the salt (use suggested amount), the taco spice blend and a drizzle of olive oil. Season with a pinch of pepper and toss to coat.
Heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken and cook, stirring, for 4-5 minutes, or until cooked through. TIP: The chicken is cooked when it is no longer pink inside. Remove the chicken from the pan and set aside on a plate. Add the green capsicum to the pan and cook for a further 3-4 minutes, or until soft. Remove and set aside.
Finely chop the coriander leaves. Cut the lime into wedges.
Divide the rice between plates and top with the Mexican chicken and capsicum. Top with a dollop of Greek yoghurt and sprinkle over the coriander. Serve the lime wedges on the side to squeeze over before serving.
