Easy Baja Chicken & Spinach Garlic Rice
with Zesty Salsa & Yoghurt
Baja-style food draws inspiration from both Mexico and California, taking advantage of fresh flavours and plenty of seafood! Give it a whirl tonight with tender, mildly spiced chicken, complete with a lovely char, plus sweet tomatoes and citrus-spiked yoghurt to balance the richness.
This recipe is under 650kcal per serving.
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
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
tomato
1
cucumber
½
lemon
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken breast
1 sachet
Tex-Mex spice blend
1 packet
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
• Meanwhile, roughly chop snacking tomatoes. • Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. When the rice has 10 minutes remaining, combine chicken with Tex-Mex spice blend. Toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Stir baby spinach leaves through garlic rice. • Divide spinach garlic rice between bowls. Top with chicken, cherry tomatoes and a dollop of lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!