Spiced Chicken & Tex-Mex Brown Rice Bowl
with Slaw, Cheddar & Garlic Yoghurt
Give juicy chicken some heat with our Tex-Mex spice blend and you have a flavourful protein for a delicious rice bowl. With crunchy slaw, tasty Greek-style yoghurt and fluffy brown rice, we promise that you won't even miss the white rice.
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 tin
sweetcorn
2 clove
garlic
1 packet
chicken breast
1 bag
slaw mix
1
apple
½ packet
brown rice
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
lemon pepper seasoning
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
½
brown onion
Not included in your delivery
olive oil
1 drizzle
vinegar (white wine or red wine)
Nutritional Values
Utensils
Cooking Steps
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain and set aside.
• Meanwhile, drain sweetcorn. Thinly slice apple into wedges. Thinly slice brown onion. Finely chop garlic. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts or until fragrant. Add Greek-style yoghurt, stirring to combine. Season.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine lemon pepper seasoning, a drizzle of olive oil and generous pinch of salt and pepper. Add chicken and turn to coat.
• When the rice has 10 minutes remaining, heat a large frying pan, with a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).
• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook corn and onion, tossing, until tender, 4-5 minutes. Add Tex-Mex spice blend, and cook until fragrant, 1 minute. • Return brown rice to pan, tossing to coat, 1 minute. Season to taste. • In a bowl, add slaw mix, apple, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• Slice spiced chicken. • Divide brown rice and slaw between bowls. • Top with chicken, shredded Cheddar cheese and garlic yoghurt to serve. Enjoy!