Cal Smart Salsa Verde Chicken Bowls
with Wild Rice Medley
Fresh lemon, zippy garlic, briny capers and herbal parsley come together in this punchy, fresh salsa verde! This Italian-style sauce cloaks tonight's light and wholesome meal with tons of flavour.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
½ cup
Wild Rice Medley
1 unit
Lemon
2 unit
Garlic, cloves
7 g
Parsley
30 g
Capers
28 g
Baby Spinach
1 unit
Chicken Broth Concentrate
50 g
Shallot
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add broth concentrate, wild rice medley, 1 tbsp butter, 1 cup water and 1/4 tsp salt (dbl all for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 16-18 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then finely chop shallot.Peel, then mince or grate garlic. Finely chop parsley.Drain caper brine over a small bowl. Add 1 tbsp shallots (dbl for 4 ppl) to brine. Finely chop capers.
Add chicken, garlic, remaining shallots, half the parsley and 1/8 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Using wet hands, form mixture into eight 2-inch-wide patties (16 patties for 4 ppl).
Heat a large non-stick pan over medium heat.When hot, add 1 tbsp oil, then patties. (NOTE: For 4 ppl, cook patties in batches, using 1 tbsp oil per batch.) Pan-fry until cooked through, 3-4 min per side.** (TIP: Reduce heat to medium-low if patties are browning too quickly.)
Meanwhile, add capers, lemon zest, remaining parsley, 1/2 tbsp lemon juice and 1 tbsp oil (dbl both for 4 ppl) to the bowl with caper brine and shallots. (TIP: We love to add olive oil to salsa verde!) Season with pepper, then stir to combine. Add spinach and half the salsa verde to another medium bowl. Toss to coat.
Fluff rice with a fork. Divide rice between bowls. Top with dressed spinach and chicken patties.Spoon remaining salsa verde over chicken.Squeeze a lemon wedge over top, if desired.
