with Jewelled Rice and Citrus Mayo
Our favourite way of bringing Caribbean flair to a weeknight chicken dish? A sprinkle of jerk seasoning! Zucchini, sweet peppers, corn and citrus mayo add a hint of brightness to bring it all together. Ingredients: Chicken tenders • Zucchini • Sweet bell pepper • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Limes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Yellow onion • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Cilantro • Jerk spice blend (spices, sugar (brown sugar, maltodextrin, sugar), salt, paprika powder, onion powder, garlic powder, sea salt, herbs, canola oil, silicon dioxide) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Basmati Rice
0.75 cup
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Corn Kernels
113 g
Onion, chopped
56 g
Cilantro
7 g
Mayonnaise
4 tbsp
Jerk Sauce
2 tbsp
Jerk Spice Blend
1 tbsp
Garlic Salt
1 tsp
Lime
1 unit(s)
Oil
2 tbsp
Pepper
0.125 tsp
Salt
0.063 tsp
Sugar
0.25 tsp
- Using a strainer, rinse rice until water runs clear.
- Add rice and half the garlic salt to the boiling water.
- Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch pieces.
- Add zucchini and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with remaining garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender, 12-14 min.
- Meanwhile, pat chicken dry with paper towels.
- Add chicken, Jerk Spice Blend and 1/2 tbsp (1 tbsp) oil to another parchment-lined baking sheet. Toss to coat, then arrange in a single layer.
- Roast in the top of the oven, 8 min.
- Carefully remove baking sheet from the oven, then dollop jerk sauce over chicken.
- Return to the top of the oven and continue to roast until cooked through, 4-6 min.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions, peppers and corn. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.
- Season with salt and pepper.
- Remove from heat and set aside.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Add mayo, lime juice, half the lime zest and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with pepper, then stir to combine.
- Roughly chop or tear cilantro.
- Fluff rice with a fork. Stir in veggies, half the cilantro and remaining lime zest.
- Divide jewelled rice between plates. Top with roasted zucchini and chicken.
- Drizzle citrus mayo over top and sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if desired.
940
kcal
Calories
42
g
Fat
6
g
Saturated Fat
92
g
Carbohydrate
13
g
Sugar
7
g
Dietary Fiber
50
g
Protein
150
mg
Cholesterol
1470
mg
Sodium
0.1
g
Trans Fat
1500
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
with Dill and Roasted Brussels Sprouts
