Grilled Tex-Mex Chicken Strips
with Coconut Rice & Salsa
A tasty Mexican style bowl that the whole family will love. Coconut rice adds a ton of flavour to the base of this dish, and you’ll love this marinade for the chicken strips. Remember, the longer you can give for this yoghurt and Tex-mex marinade to work on the chicken, the better!
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 tin
coconut milk
1 packet
chicken thigh
1 tin
sweetcorn
2 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
2 unit
roma tomato
1 unit
cucumbers
1 bunch
coriander
1 unit
lime
1 tub
Greek-style yoghurt
(Contains Milk;)
2 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
½ tsp
salt (for the rice)
¼ tsp
salt (for the chicken)
Nutritional Values
Utensils
Instructions
In a medium saucepan, combine the coconut milk, water (for the rice) and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender and the liquid has absorbed. Remove from the heat and cover to keep warm.
While the rice is cooking, preheat the grill to high.
Drain the sweetcorn. Finely chop the Roma tomato. Finely chop the cucumber. Finely chop the coriander. Juice the lime to get 2 tsp.
Slice the chicken thigh into 1 cm strips. In a large bowl, combine the chicken thigh, Greek yoghurt and Tex-Mex spice blend. Season with the salt (for the chicken) and pepper and drizzle with olive oil. Toss to coat then transfer to the oven tray lined with foil. Grill for 10-12 minutes, turning halfway through, or until cooked through and lightly charred. TIP: The charred bits add to the flavour!
While the chicken is grilling, combine the Roma tomato, cucumber, lime juice and 1/2 the coriander in a medium bowl. TIP: If you have fussy kids, keep some of the salsa without coriander! Season with salt and pepper and drizzle with olive oil. Mix to combine.
Stir the sweetcorn and remaining coriander through the coconut rice. Season with a pinch of pepper.
Divide the corn and coconut rice between bowls and top with the grilled chicken. Serve with the tomato salsa.
TIP: For kids, follow our serving suggestion in the main photo!