Peruvian-Inspired Roasted Chicken and Zesty Lime Rice

Power Up

Very High Fibre

High Protein

New

Peruvian-Inspired Roasted Chicken and Zesty Lime Rice

with Herby Yogurt Sauce

10 min

Difficulty: 1/3

Peruvian

Ingredients: Chicken breasts • Zucchini • Sweet bell pepper • Brown rice • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lime • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro • Golden turmeric spice blend (spices, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Garlic.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Tags

30-min-or-less

Very High Fibre

High Protein

Dinner-bowls

New

World-flavors

Healthy Kickstart

Ingredients

Chicken Breasts

2 unit(s)

Quick Cook Brown Rice

1 cup

Golden Turmeric Spice Blend

4 g

Mexican Seasoning

8 g

Garlic, cloves

1 unit(s)

Lime

1 unit(s)

Cilantro

7 g

Greek Yogurt

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Zucchini

1 unit(s)

Oil

2 tbsp

Salt

0.33 tsp

Pepper

0.33 tsp

Preparation

Before starting, preheat the oven to 425°F. Wash and dry all produce.
To a medium pot, add 1 1/2 cups (3 cups) water, half the Golden Turmeric Spice Blend and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high. Using a strainer, rinse rice once.
To the boiling water, stir in rice and reduce heat to low. Cover and cook for 15-17 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
Peel, then finely mince or grate garlic.
Zest, then juice half the lime. Cut any remaining lime into wedges.
Core, then cut pepper into 1-inch pieces.
Halve zucchini lengthwise, then cut into 1-inch half-moons.

Meanwhile, heat a large non-stick pan over medium-high.
Pat chicken dry with paper towels.
To a medium-sized bowl, add chicken, 1/2 tbsp (2 tbsp) olive oil, remaining Golden Turmeric Spice Blend, Mexican Seasoning and half the garlic. Season with salt and pepper. Toss to coat.

When hot, add 1 tbsp (2 tbsp) olive oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**

To the same pan, add 1/2 tbsp (1 tbsp) olive oil, zucchini and peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.

Finely chop cilantro.
To a medium-sized bowl, add yogurt, lime juice, remaining garlic, cilantro and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to combine.