Saucy Spiced Chicken Rice Bowl
with Tomato Salsa & Coriander
- Milk
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
This colourful Tex-Mex dish ticks every box. With a warming spice blend, plus enchilada sauce and speedy rice with baby spinach stirred through, your tastebuds are fully catered for, as they should be!
Ingredients
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Tomato
1
Sour Cream
(Contains: Milk)
1 sachet
Coriander
1 sachet
Tex-Mex Spice Blend
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Microwavable Basmati Rice
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
Nutrition
You will need
Cooking Steps
• Place your hand flat on top of chicken and slice through horizontally to make two thin steaks.
• In a large bowl, combine Tex-Mex spice blend and a drizzle of olive oil.
• Add chicken steaks and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook chicken until cooked through, 3-5 minutes each side.
• Remove pan from heat, then add enchilada sauce (see ingredients) and the butter. Stir to combine, then toss chicken to coat.
• Meanwhile, microwave basmati rice until steaming, 2-3 minutes.
• Roughly chop tomato and baby spinach leaves.
• In a small bowl, combine tomato, baby spinach, a pinch of salt and a drizzle of white wine vinegar and olive oil.
• Slice chicken.
• Divide rice between bowls. Top with saucy spiced chicken, spooning over any remaining pan sauce and tomato salsa.
• Tear over coriander and dollop over sour cream to serve. Enjoy!
