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Lime Chicken and Amarillo Fiesta Rice Bowl

Lime Chicken and Amarillo Fiesta Rice Bowl

with Creamy Aioli Slaw and Charred Corn
Anushka Magan
Anushka MaganUpdated on July 07, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
770 kcal
Protein
: 
44.4g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard

Ready in less than 15 minutes, our Lime Chicken and Amarillo Fiesta Rice Bowl delivers bold flavour. Ajì amarillo is a key ingredient in Peruvian cuisine, literally translating to 'yellow chilli pepper'. It pairs perfectly with the spiced chicken, charred corn and slaw in this recipe.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Basmati Rice

160 grams

Sweetcorn

1 unit(s)

Lime

270 grams

British Chicken Mini Fillets

1 sachet(s)

Mexican Style Spice Mix

120 grams

Sliced Carrot and Cabbage Mix

50 grams

Aioli

(Contains: Egg, Mustard)

20 grams

Wild Rocket

40 grams

Amarillo Chilli Paste

Not included in your delivery

20 grams

Butter

1 tbsp

Honey

Energy (kJ)3220 kJ
Energy (kcal)770 kcal
Fat27.7 g
of which saturates7.2 g
Carbohydrate89.2 g
of which sugars18.9 g
Dietary Fibre6.5 g
Protein44.4 g
Salt2.5 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.
•Kettle
•Bowl
•Large Frying Pan
•Mixing Bowl

Cooking Steps

PDF
Get Started
1
  • Boil a half-full kettle.
  • Pour it into a saucepan with ¼ tsp salt on high heat.
  • Boil the rice, 10-12 mins.
  • Once cooked, drain, pop back in the pan and cover.
Prep Time
2
  • Meanwhile, drain the sweetcorn in a sieve. Heat a drizzle of oil in a frying pan on high heat.
  • Once hot, fry the sweetcorn, 3-4 mins. Adjust the heat if necessary. Stir only twice during this time - you want the corn to pick up some nice colour.
  • Cut the lime into wedges.
  • Once ready, transfer the corn to a bowl. Set aside. 
Fry Chicken
3
  • Pop the (now empty) pan back on medium-high heat with a drizzle of oil. 
  • Once hot, add the chicken to the pan. Sprinkle over the Mexican style spice mix. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
  • Fry, 10-12 mins. Turn every 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Dinner's Ready!
4
  • In a bowl, combine the sliced carrot and cabbage mix, aioli, rocket and a squeeze of lime juice. 
  • Add the butter, honey (see pantry for both amounts) and a squeeze of lime juice to the cooked chicken. Mix, then remove from the heat. Season with salt and pepper. 
  • Share the rice between your bowls. Top with the chicken, charred corn and slaw.
  • Drizzle over the amarillo chilli paste. Serve with any remaining lime wedges.
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