Caribbean Chicken, Lentils & Pineapple-Mint Salsa
with Coconut Rice & Plant-Based Yoghurt
Take your tastebuds to the Caribbean islands with this bountiful bowl. Brimming with lightly spiced lentils, dreamy coconut rice, tender chicken and a sweet and tangy pineapple salsa, it's proof that the taste is through the roof on this one!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
pineapple slices
2 clove
garlic
1 bag
baby spinach leaves
1 bag
mint
1
carrot
1 tin
sweetcorn
1 packet
tomato paste
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
1 packet
chicken breast
1 packet
coconut milk
1 packet
lentils
¾ sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
20 g
plant-based butter (for the sauce)
¾ cup
water (for the rice)
¾ cup
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt. Bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, drain pineapple slices, reserving the pineapple juice. • Finely chop garlic. Roughly chop baby spinach leaves. Pick and finely chop mint leaves. Grate carrot. • Drain sweetcorn. Drain and rinse lentils. • Cut chicken breast into 2cm chunks.
• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer charred pineapple to a chopping board, then roughly chop.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, corn and carrot, tossing occasionally, until browned, 5-6 minutes. • Add the plant-based butter, garlic, mild Caribbean jerk seasoning (see ingredients)and tomato paste. Cook until fragrant, 2 minutes. • Stir in drained lentils and the water (for the sauce). Simmer until thickened, 2-3 minutes. • Stir in baby spinach, and cook, stirring, until wilted, 1 minute.
• While the lentils are simmering, in a medium bowl, combine chopped pineapple, mint and a dash of reserved pineapple juice.
• Divide coconut rice between bowls. Top with Caribbean chicken, lentils and pineapple-mint salsa. • Top with plant-based coconut yoghurt to serve. Enjoy!