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Protein Boost | Mexican-Style Chicken & Rice Skillet

with Roasted Cauliflower, Onion & Sour Cream

Cooking time

30 minutes

Servings

2/4

Calories

720 /serving

Protein Boost | Mexican-Style Chicken & Rice Skillet

with Roasted Cauliflower, Onion & Sour Cream

Power up on proteins! Add a meat to your meal with our Protein Boost option. Buenas tardes! Let’s set the scene for a Mexican-style supper that puts chicken and vegetables in the front row. For depth and substance, we’re roasting florets of cauliflower with sliced onion until everything’s lightly browned. They’ll pop onto plates lined with servings of skillet-cooked chicken, rice, simmered with garlic, tomato paste and chili-lime spices. For extra perks, cherry tomatoes and leafy greens are woven in the works, complete with smooth dollops of sour cream.

We will send you:

2 Chicken breasts
140g Cherry tomatoes
300g Cauliflower florets
1 Garlic clove
1 Onion (or shallot)
160g White rice
15ml Tomato paste
86ml Sour cream
120g Baby greens (baby spinach or kale)
11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Sulphites

You will need:

Large high-sided oven-safe pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper

Total Fat
18 g

Saturated Fat
6 g

Sodium
700 mg

Total Carb
92 g

Sugars
12 g

Protein
53 g

Fibre
10 g

Preparation

Roast the cauliflower & onion

Preheat the oven to 450°F. Peel and cut the onion into ½ inch wedges. On a lined sheet pan, toss the cauliflower (halve if large) and onion with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.

Start the chicken

Meanwhile, pat the chicken dry with paper towel; season with S&P. In a large, high-sided, oven-safe pan, heat a drizzle of oil on high. Add the chicken and cook, 2 to 3 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.

Mise en place

Meanwhile, mince the garlic. Halve the tomatoes. In a small bowl, combine the sour cream, ¼ of the garlic and S&P.

Start the skillet

In the reserved pan, heat a drizzle of oil on medium-high. Add the rice, tomato paste, and remaining garlic and spices. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Cover, transfer to the oven and bake, 8 to 10 min., until the rice is partially cooked.

Finish the skillet & chicken

When the rice is partially cooked, remove from the oven, stir and add the tomatoes and chicken. Cover and bake, 8 to 10 min., until the chicken* is cooked through and the rice and vegetables are tender. Remove from the oven and add the spinach; stir well.