Sun-Dried Tomato & Sesame Chicken Rice Bowl
with Lemon Courgette, Pickled Onion and Zesty Yoghurt
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.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Red Onion
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Courgette
(May contain Celery)
½ unit(s)
Lemon
240 grams
Diced British Chicken Breast
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
1 sachet(s)
Roasted Spice and Herb Blend
25 grams
Sun-Dried Tomato Paste
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve and peel the red onion. Thinly slice one half, then chop the remaining half into small pieces.
In a medium bowl, combine the red wine vinegar, sugar (see pantry for amount) and a pinch of salt. Add the sliced onion, toss to coat, then set aside.
Trim the courgette and slice into 1cm thick rounds. Zest and halve the lemon (see ingredients for amount).
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side. Season with salt and pepper.
Once cooked, squeeze in the lemon juice. Cook until evaporated, 1 min, then transfer the courgette to a bowl and cover to keep warm.
Return the (now empty) courgette pan to medium-high heat with a drizzle of oil (no need to clean).
Once hot, add the chicken and remaining onion. Season with salt and pepper. 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. It's cooked when no longer pink in the middle.
Meanwhile, in a small bowl, combine the Greek style yoghurt and lemon zest. Set aside.
When the chicken is cooked, add the roasted spice and herb blend to the pan. Stir-fry, 30 secs.
Stir in the sun-dried tomato paste, sesame seeds, honey and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Stir to coat the chicken and simmer until thickened, 2-3 mins. Remove from the heat. Add a splash of water if you feel it needs it.
When everything's ready, fluff up the rice with a fork and share between your serving bowls.
Top with the chicken and courgette. Drizzle over the zesty yoghurt.
Scatter over the pickled onion to finish.
Enjoy!
