Spiced Chicken & Tex-Mex Brown Rice Bowl
with Slaw, Cheddar & Garlic Yoghurt
Give juicy chicken some heat with our Tex-Mex spice blend and you have a flavourful protein for a delicious rice bowl. With crunchy slaw, tasty Greek-style yoghurt and fluffy brown rice, we promise that you won't even miss the white rice.
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.
Ingredients
1 tin
sweetcorn
2 clove
garlic
1 packet
chicken breast
1 bag
slaw mix
1
apple
½ packet
brown rice
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
lemon pepper seasoning
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
½
brown onion
Not included in your delivery
olive oil
1 drizzle
vinegar (white wine or red wine)
Nutritional Values
Utensils
Instructions
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain and set aside.
• Meanwhile, drain sweetcorn. Thinly slice apple into wedges. Thinly slice brown onion. Finely chop garlic. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts or until fragrant. Add Greek-style yoghurt, stirring to combine. Season.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine lemon pepper seasoning, a drizzle of olive oil and generous pinch of salt and pepper. Add chicken and turn to coat.
• When the rice has 10 minutes remaining, heat a large frying pan, with a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).
• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook corn and onion, tossing, until tender, 4-5 minutes. Add Tex-Mex spice blend, and cook until fragrant, 1 minute. • Return brown rice to pan, tossing to coat, 1 minute. Season to taste. • In a bowl, add slaw mix, apple, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• Slice spiced chicken. • Divide brown rice and slaw between bowls. • Top with chicken, shredded Cheddar cheese and garlic yoghurt to serve. Enjoy!
