BBQ-Glazed Chicken Breast Bowls
with Cajun-Inspired Rice
This meal is full of robust American Southwest-inspired flavours - Southwest spiced chicken gets baked with a BBQ glaze and there's some extra for drizzling on top! Our Cajun-style dirty rice is fragrant and speckled with sweet corn.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
1 tbsp
Southwest Spice Blend
4 tbsp
BBQ Sauce
(Contains Sulphites, Mustard)
¾ cup
Parboiled Rice
1 tbsp
Chicken Stock Powder
(Contains Soy)
1 unit
Green Onion
1 unit
Green Bell Pepper
113 g
Corn Kernels
2 tbsp
Tomato Sauce Base
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Heat a large pot over medium-high heat.While the pot heats, thinly slice green onion, keeping white and green parts separate.When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.Add green onion whites, stock powder, rice, tomato sauce base and 2 tsp (4 tsp) Southwest Spice Blend. Cook, stirring often, until fragrant and rice is coated, 1 min.Increase heat to high, then add 1 1/4 cups (2 1/2 cups) water. Bring to a boil, scraping up any brown bits on the bottom of the pot. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min.
While rice comes to a boil, heat a large non-stick pan over medium-high heat.Pat chicken dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend.When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
Transfer chicken to a parchment-lined baking sheet, then spread half the BBQ Sauce over chicken. Roast on the top rack of the oven until chicken is cooked through, 10-12 min.**Meanwhile, core, then cut pepper into 1/2-inch pieces.Pat corn dry with paper towels.
When chicken is in the oven, return the same pan (from step 2) to medium-high.Add 1/2 tbsp (1 tbsp) butter, then peppers and corn. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Season with salt and pepper.When rice is almost done, stir veggies into the pot until just combined. Cover and continue cooking until rice is tender and liquid is absorbed, 3-4 min. Remove from heat. Set aside, still covered.
When rice and chicken are done, add remaining BBQ sauce, 1/2 tbsp (1 tbsp) butter and 2 tbsp (4 tbsp) water to the same pan.Heat the pan over medium-high, stirring often, until sauce is simmering and thickens slightly, 1 min.Thinly slice chicken.
Fluff rice with a fork.Divide rice between bowls. Top with chicken. Drizzle BBQ sauce over bowls, then sprinkle remaining green onions over top.
If you've opted to get chicken breasts, prepare and sear them in the same way the recipe instructs you to prepare and sear the chicken thighs, then increase the bake time to 10-12 min.**
