Peri-Peri Chicken & Charred Corn Rice Bowl
with Zesty Tomato Salsa & Coconut Sweet Chilli Mayo
Our new peri-peri seasoning is the talk of the kitchen! You'll be joining its fan club when you see how it takes tender chicken to the next level and the way in which it transforms your rice bowl dreams into a reality!
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 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
tomato
1 bag
baby spinach leaves
½
lime
2 clove
garlic
1 tin
sweetcorn
1 sachet
peri-peri seasoning
(May be present: Wheat, Gluten, Soy.)
1 packet
chicken tenderloins
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan.
• Meanwhile, roughly chop tomato and baby spinach leaves. Cut lime into wedges. Finely chop garlic. Drain sweetcorn. • Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• Meanwhile, in a medium bowl, combine peri-peri seasoning, chicken tenderloins and a drizzle of olive oil. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • In a small heatproof bowl, combine the butter and garlic and microwave in 10 second bursts, until fragrant. Season.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a second medium bowl, combine tomato, spinach, a generous squeeze of lime juice and drizzle of olive oil. Season to taste. • To saucepan with rice, stir in charred corn and garlic butter until combined. • Divide charred corn rice, peri-peri chicken and zesty tomato salsa between bowls. • Top with coconut sweet chilli mayonnaise. Serve with any remaining lime wedges. Enjoy!
