with Kidney Bean Rice and Veggies
Ingredients: Kidney beans (dark red kidney beans, water, salt, calcium chloride, ascorbic acid, disodium EDTA) • Organic chicken breast • Sweet bell pepper • Basmati rice • Roma tomato • Lime • 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) • Honey • 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) • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika) • Garlic • Green onion.
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Basmati Rice
0.75 cup
Kidney Beans
0.5 unit(s)
Honey
1 unit(s)
Jerk Sauce
2 tbsp
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Green Onion
1 unit(s)
Garlic, cloves
1 unit(s)
Vegetable Stock Powder
7.5 g
Caribbean Spice Blend
6 g
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Over a measuring cup, using a strainer, drain beans, reserving the liquid. Rinse beans.
- To the same cup, add water until there is 1 1/4 cups (2 1/2 cups) of liquid.
- To a medium pot, add stock powder, bean liquid mixture, half the Caribbean Spice Blend and 1/8 tsp (1/4 tsp) salt (NOTE: Use a large pot for 4 servings). 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 half the beans (use all for 4 servings), then 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.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- While the pan heats, in a small bowl, combine jerk sauce, half the honey and remaining Caribbean Spice Blend.
- When the pan is hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Remove from heat. (NOTE: Chicken will finish cooking in step 4.)
- Transfer chicken to a parchment-lined baking sheet.
- Using a silicone brush, brush honey-jerk mixture over chicken.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining into wedges.
- Peel, then mince or grate garlic.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and garlic. Cook for 3-4 min, stirring often, until tender. Season with salt and pepper.
- In a large bowl, whisk together remaining honey, lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- To the bowl with dressing, add tomatoes and half the green onions, then toss to coat. (NOTE: These are your marinated tomatoes.)
- Fluff rice with a fork, then stir in lime zest and remaining green onions.
- Thinly slice chicken.
- Divide kidney bean rice between plates. Top with pepper mixture, chicken and marinated tomatoes.
- Squeeze a lime wedge over top.
770
kcal
Calories
17
g
Fat
3
g
Saturated Fat
103
g
Carbohydrate
13
g
Sugar
11
g
Dietary Fiber
55
g
Protein
125
mg
Cholesterol
1610
mg
Sodium
0
g
Trans Fat
1350
mg
Potassium
150
mg
Calcium
6
mg
Iron
with Fried Eggs and Crispy Shallots
