Central American Style Chicken and Steamed Basmati Rice Bowl
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Central American Style Chicken and Steamed Basmati Rice Bowl

Central American Style Chicken and Steamed Basmati Rice Bowl

with Baby Gem Salad, Tomato Salsa and Chipotle Mayo

This delicious Central American Style Chicken and Steamed Basmati Rice Bowl has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart
High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Steamed Basmati Rice

2 unit(s)

Medium Tomato

1 unit(s)


1 bunch(es)


32 grams


(Contains Egg, Mustard)

20 grams

Chipotle Paste

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Garlic Clove

3 unit(s)

British Chicken Thighs

1 sachet(s)

Central American Style Spice Mix

Not included in your delivery

1 tbsp


1 tbsp

Water for the Mayo


Nutritional information

Energy (kJ)2465 kJ
Energy (kcal)589 kcal
Fat27.7 g
of which saturates6.8 g
Carbohydrate15.4 g
of which sugars11.1 g
Protein37.9 g
Salt1.31 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Bowl
Small Bowl
Garlic Press
Large Frying Pan


Rice Rice Baby

Squeeze the rice pouch to separate the grains. Tear a strip approx 2cm along the top.

Cook the rice according to pack instructions. Set aside until serving.

Make the Salsa

Meanwhile, cut the tomatoes into 2cm chunks.

Zest and halve the lime. Roughly chop the coriander (stalks and all).

In a medium bowl, add the tomato chunks, half the coriander and half the lime juice. Drizzle with oil and season with salt and pepper. Mix to combine, then set aside your salsa.

Finish the Prep

In a small bowl, combine the mayo, chipotle paste (add less if you'd prefer things milder), honey and water for the mayo (see pantry for both amounts).

Trim the baby gem, halve lengthways, then thinly slice. 

In another medium bowl, add the sliced baby gem, a squeeze of lime juice and drizzle of oil. Season with salt and pepper, toss to combine, then set aside both bowls.

Marinate the Chicken

Meanwhile, peel and grate the garlic (or use a garlic press).

In another medium bowl, add the chicken thighs, Central American spice mix, and garlic. Drizzle with oil and season with salt and pepper. Rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Fry the Chicken

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Serve Up

When everything's ready, cut the chicken widthways into 2cm slices.

Fluff up the rice with a fork, stir through the lime zest and remaining coriander, then share the zesty rice between your bowls.

Top with the baby gem salad, sliced chicken and tomato salsa. Drizzle over the chipotle mayo to finish.