Saucy Peri Peri Chicken Rice Bowl

Name: Saucy Peri Peri Chicken Rice Bowl with Charred Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Nan's Special Seasoning; 1 packet Peri Peri Sauce; 1 tin Sweetcorn; 1 sachet Coriander; 320 g Chicken Breast; 1 packet baby leaves; 1 packet Basmati Rice; 1 Carrot

with Charred Corn Salsa

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Tags:

Naturally Gluten-Free

•Dietitian Approved

Allergens:

Fish

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 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 leaves

1 packet

Basmati Rice

Carrot

Nutrition Values

Calories537 kcal

Energy (kJ)2250 kJ

Fat7.3 g

of which saturates1.3 g

Carbohydrate72 g

of which sugars6.6 g

Dietary Fibre4.2 g

Protein44.5 g

Sodium964 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

• 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!

• Meanwhile, drain sweetcorn. Grate the carrot. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, Nan's special seasoning and a drizzle of olive oil. Set aside. • In a small bowl, combine peri peri sauce and the honey. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl.

• Return the frying 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. • Remove pan from heat, then add the peri peri sauce mixture, tossing chicken to coat.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• 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!