Name: [Calorie Smart] NZ Mexican Chicken & Zesty Rice with Charred Corn Salad & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Mixed Salad Leaves; 1 Tomato; 1 tin Sweetcorn; 1 sachet Coriander; 1 packet Greek-Style Yoghurt; 300 g Diced Chicken; 1 sachet Mexican Fiesta Spice Blend; 1 packet Basmati Rice; 1 Lime

HelloFresh

Recipes

Mexican Recipes

[Calorie Smart] NZ Mexican Chicken & Zesty Rice

with Charred Corn Salad & Yoghurt

Get up to $175 off

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

Tomato

1 tin

Sweetcorn

1 sachet

Coriander

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

300 g

Diced Chicken

1 sachet

Mexican Fiesta Spice Blend

1 packet

Basmati Rice

Lime

Nutrition Values

Calories527 kcal

Energy (kJ)2200 kJ

Fat5.1 g

of which saturates1.9 g

Carbohydrate72.9 g

of which sugars9 g

Dietary Fibre3.5 g

Protein43.8 g

Sodium559 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• While rice is cooking, drain sweetcorn. Finely chop tomato. Zest lime to get a generous pinch, then slice into wedges. • Heat a large frying pan over high heat. Cook corn kernels, tossing, until charred, 4-5 minutes. • Transfer to a medium bowl and set aside.

TIP: Cover the pan with a lid or foil if the kernels are "popping" out.

• In a second medium bowl, combine, Mexican Fiesta spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add diced chicken, tossing to coat. • Return pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• To pan with rice, stir through lime zest, until combined. • To bowl with corn, combine tomato, mixed salad leaves, a drizzle of olive oil and a generous squeeze of lime juice. Season to taste. • Divide zesty rice and charred corn salad between bowls. Top with Mexican chicken. • Drizzle over Greek-style yoghurt. Tear over coriander. Serve with any remaining lime wedges. Enjoy!