Easy Mexican Chicken & Garlic Rice
with Cherry Tomato Salsa & Lemon Yoghurt
Light and bright, this colourful seafood bowl will have the whole dinner table smiling. Packed full of our Mexican Fiesta spice blend and then slathered with honey, your prawns will easily become the star of tonight's dinner show.
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
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
garlic paste
1 packet
Snacking Tomatoes
1 packet
Baby Spinach Leaves
1
lemon
1 packet
Greek-Style Yoghurt
(Contains Milk;)
1 sachet
Mexican Fiesta Spice Blend
1 packet
chicken breast
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan over a medium heat, melt the butter with a dash of olive oil. • Add garlic paste, 1-2 minutes. Add basmati rice, the water and a pinch of salt, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes (the rice will finish cooking in its own steam, so don't peek).
• Meanwhile, chop snacking tomatoes. • Roughly chop baby spinach leaves. • Cut chicken breast into 2cm chunks. • Zest lime to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, spinach, lime zest and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and a squeeze of lime juice. Season to taste.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. In a second medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, tossing, until pink and starting to curl up, 5-6 minutes. In the last minute, add the honey and toss to coat. Remove from heat, then season.
• Divide garlic rice between bowls. • Top with the Mexican chicken, tomato salsa and lime yoghurt. • Serve with any remaining lime wedges and tear over coriander. Enjoy!