Double Saucy Lemon Pepper Chicken
with Charred Corn Garlic Rice
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
2
Garlic
1 sachet
Nan's Special Seasoning
1 packet
Peri Peri Sauce
(Contains: Fish; May be present: Fish, Soy, Milk, Eggs, Tree nuts, Almond, Wheat, Gluten, Sesame)
1 tin
Sweetcorn
1 sachet
Coriander
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
1
Carrot
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic, stirring, until fragrant, 1-2 minutes. • Add the water, basmati rice and a pinch of salt and bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove 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!
Custom Recipe: If you've doubled your chicken breast, prep chicken in the same way as above.
Custom Recipe: Cook chicken in batches for best results. Return all chicken to the pan before adding peri peri sauce.
• To the bowl of charred corn, add carrot, baby spinach leaves and a drizzle of olive oil and vinegar. Toss to combine. • Divide charred corn salsa and garlic rice between bowls. Top with saucy peri peri chicken. • Garnish with torn coriander leaves to serve. Enjoy!
