with Guacamole and DIY Pico De Gallo
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Organic chicken breast • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Roma tomato • Lime • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • 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) • Shallot • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Jalapeno • Cilantro.
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Black Beans
0.5 unit(s)
Basmati Rice
0.75 cup
Corn Kernels
113 g
Tomato
1 unit(s)
Jalapeño
1 unit(s)
Shallot
1 unit(s)
Cilantro
7 g
Lime
1 unit(s)
Guacamole
3 tbsp
Tex-Mex Paste
2 tbsp
Feta Cheese, crumbled
0.25 cup
Butter
1 tbsp
Sugar
0.5 tsp
Oil
2 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then finely chop shallot.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice lime.
- Finely chop cilantro.
- Using a strainer, drain and rinse half the beans (use all for 4 servings).
- Pat steaks dry with paper towels, then season all over with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 1-3 min per side, until browned.
- Remove from heat.
- Transfer steaks to a parchment-lined baking sheet.
- Using a silicone brush, brush half the Tex-Mex paste over the steaks.
- Roast in the middle of the oven for 6-10 min or until cooked to desired doneness.**
- When done, remove from heat and transfer to a plate.
- Loosely cover with foil and set aside to rest for 2-3 min.
- Meanwhile, reheat the pan over medium-low.
- When hot, add 1/2 tbsp (1 tbsp) oil, then half the jalapeños and half the shallots. Cook for 1-2 min, until fragrant.
- Add corn, beans, remaining Tex-Mex paste and 1/4 cup (1/2 cup) water. Cook for 5-6 min, until water evaporates and mixture is warmed through.
- Remove from heat.
- Meanwhile, in a medium bowl, whisk together 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add tomatoes, half the cilantro, remaining shallots and remaining jalapeños. Toss to coat. Season with salt and pepper.
- In a small bowl, combine guacamole, 1/2 tbsp (1 tbsp) lime juice and 1/2 tsp (1 tsp) lime zest.
- Thinly slice steaks.
- Fluff rice with a fork, then stir in remaining cilantro, 1/2 tsp (1 tsp) lime zest and 1 tbsp (2 tbsp) butter.
- Divide rice between plates. Top with steak, pico de gallo and corn-bean mixture in sections.
- Dollop guacamole and sprinkle feta over top.
960
kcal
Calories
34
g
Fat
9
g
Saturated Fat
111
g
Carbohydrate
11
g
Sugar
13
g
Dietary Fiber
58
g
Protein
150
mg
Cholesterol
1460
mg
Sodium
0.4
g
Trans Fat
1550
mg
Potassium
200
mg
Calcium
5.5
mg
Iron
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