Mexican Chicken Dippers, Bacon & Rainbow Veggies
with Rice, Cheddar Cheese & Smokey Aioli
Pull out the sombrero because tonight we're going Mexican! Spice-covered chicken strips paired with smokey bacon, vibrant rainbow veggies and fluffy rice make this dish a fiesta of flavours. Served with cheddar cheese and smoky aioli, it’s a bold and tasty meal that’ll transport your taste buds all the way to South America.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Basmati Rice
1 tin
Sweetcorn
1
Tomato
1
Cos Lettuce
320 g
Chicken Breast Strips
100 g
Diced Bacon
1 sachet
Tex-Mex Spice Blend
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
1.5 cup
Water
Nutrition Values
Utensils
Cooking Steps
- To a medium saucepan, add the water and bring to the boil.
- Add basmati rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, drain sweetcorn. Thinly slice tomato into wedges. Trim end of cos lettuce then separate leaves (see ingredients).
Little cooks: Help wash and toss the veggies! Older kids can help out with the can opener under adult supervision.
- In a medium bowl, combine chicken breast strips, Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt.
Little cooks: Help with sprinkling over the seasoning and tossing the chicken.
- Heat a large frying pan over high heat.
- Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
- Return frying pan to medium-high heat with a drizzle of olive oil.
- Cook chicken strips and diced bacon until browned and cooked through, turning occasionally, 6-8 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
- Divide rice, Mexican chicken strips, bacon, charred corn, tomato and cos lettuce between plates.
- Serve with Cheddar cheese and smokey aioli. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top and drizzling over the aioli!
