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 Roasted Sweet Potatoes and Lime Mayo
with Roasted Sweet Potatoes and Lime Mayo
with Roasted Sweet Potatoes and Lime Mayo
with Roasted Sweet Potatoes and Lime Mayo
with Dill and Roasted Brussels Sprouts
