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Peri peri Spiced Chicken Rice Bowl

Peri peri Spiced Chicken Rice Bowl

with smashed avocado

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Tags:

Quick

•Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Irish Chicken Breast

17.5 grams

Peri Peri Seasoning

(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)

1 unit(s)

Bell Pepper

100 grams

Smashed Avocado

50 grams

Grated Cheese

(Contains: Milk)

50 grams

Ranch Sauce

(May be present: Egg, Milk, Mustard)

1 unit(s)

Tomato

150 grams

Rice

1 unit(s)

Shallot

1 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3325 kJ

Energy (kcal)795 kcal

Fat31.1 g

of which saturates9.2 g

Carbohydrate82.3 g

of which sugars11.1 g

Dietary Fiber6.6 g

Protein46.9 g

Cholesterol0 mg

Salt4.5 g

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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking Steps

1

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.

Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Halve the pepper and discard the core and seeds. Slice into thin strips.

2

Place a large pan over medium-high heat with a drizzle of oil.

Once the oil is hot, add the chicken, sliced pepper and peri peri seasoning to the pan. Fry until golden brown on the outside and cooked through, 8-10 mins.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

3

Halve, peel and finely dice the shallot.

Finely dice the tomatoes.

Mix the diced shallot and tomatoes in a small bowl with the chilli flakes.(use less chilli to make it less spicy). Season to taste with salt and pepper.

4

Divide the rice and chicken between bowls and top with the smashed avocado and salsa

Drzzle the ranch dressing and sprinkle the cheese on top.

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