with Buttery Rice and Creamy Feta Sauce
Ingredients: Chicken breasts • Basmati rice • Roma tomato • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Allergens
Tags
Chicken Breasts
2 unit(s)
Basmati Rice
0.75 cup
Tomato
1 unit(s)
Spring Mix
56 g
Dill-Garlic Spice Blend
4 g
Lemon
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Vegetable Stock Powder
7.5 g
Sour Cream
86 mL
Oil
1.5 tbsp
Pepper
0.125 tsp
Sugar
0.38 tsp
Salt
0.125 tsp
Butter
1 tbsp
- Before starting, wash and dry all produce.
- To a medium pot, add vegetable stock powder, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- While rice cooks, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Cut tomato into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with half the Dill-Garlic Spice Blend, salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Reduce heat to medium. Cover and cook for 6-7 min per side, flipping halfway, until golden and cooked through.**
- Meanwhile, to a medium bowl, add sour cream, lemon zest, half the feta, remaining Dill-Garlic Spice Blend and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine. (NOTE: This is your feta-dill sauce.)
- To a large bowl, add 2 tsp (4 tsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine. (NOTE: This is your dressing.)
- To the bowl with lemon dressing, add tomato and spring mix. Toss to coat.
- Fluff rice with a fork.
- Divide rice, chicken and salad between plates.
- Dollop feta-dill sauce over rice.
- Sprinkle remaining feta over salad.
- Squeeze a lemon wedge over top, if you like.
If you've opted to get chicken breasts, season in the same way the recipe instructs you to season chicken thighs. Increase pan-frying time to 6-7 min per side.**
750
kcal
Calories
30
g
Fat
11
g
Saturated Fat
72
g
Carbohydrate
6
g
Sugar
3
g
Dietary Fiber
50
g
Protein
170
mg
Cholesterol
1130
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
175
mg
Calcium
3
mg
Iron
