with Creamy Coleslaw and Zesty Green Onion Rice
Ingredients: Organic chicken breast • Coleslaw mix (carrot, green cabbage, red cabbage) • Basmati rice • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • 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) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika) • Green onion.
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Basmati Rice
0.75 cup
Coleslaw Cabbage Mix
170 g
Green Onion
1 unit(s)
Lime
0.5 unit(s)
Mango Chutney
4 tbsp
Mayonnaise
2 tbsp
Caribbean Spice Blend
6 g
Soy Sauce
1 tbsp
Pepper
0.125 tsp
Salt
0.25 tsp
Butter
1 tbsp
Oil
1.5 tbsp
Sugar
0.5 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt.
- Cover and bring to a boil over high.
- 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 liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels, then season all over with Caribbean Spice Blend, salt and pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet.
- Roast in the middle of the oven for 10-12 min, until chicken is cooked through.**
- Set chicken aside to rest for 5 min.
- Meanwhile, zest, then juice half the lime. Cut any remaining lime into wedges.
- To a large bowl, add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the dressing, add coleslaw cabbage mix. Toss to coat.
- Reheat the same pan (from step 2) over medium.
- When hot, add soy sauce, mango chutney and 2 tbsp (4 tbsp) water. Season with pepper and stir to combine.
- Remove the pan from heat.
- Meanwhile, thinly slice green onion.
- Fluff rice with a fork, then add half the green onions and remaining lime zest.
- Thinly slice chicken.
- Divide rice, chicken and coleslaw between plates.
- Spoon glaze from the pan over chicken and sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if you like.
840
kcal
Calories
32
g
Fat
8
g
Saturated Fat
91
g
Carbohydrate
24
g
Sugar
4
g
Dietary Fiber
46
g
Protein
150
mg
Cholesterol
1460
mg
Sodium
0.4
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
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