Protein Upgrade | Mojo Criollo ORGANIC Chicken
over Lime Rice with Kohlrabi Slaw
Cooking time
30 minutes
Servings
2/4
Calories
550 /serving
If fresh, bright and bold is what you’re after, set your sights on Caribbean cuisine. A Cuban-inspired vinaigrette serves up a blast of orange and lime. It goes on tender organic chicken and in an ultra-crisp kohlrabi slaw, all sprinkled with cilantro.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 14g Cilantro
- 1 Lime
- 2 Kohlrabies
- 7g Honey
- 30ml Orange juice
- 30ml Soy sauce (low sodium)
- 160g White rice
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Zester
Total Fat
8 g
Saturated Fat
2 g
Sodium
690 mg
Total Carb
85 g
Sugars
9 g
Protein
39 g
Fibre
9 g
Preparation
Cook the rice
- Zest and juice the lime.
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min.
- Add the lime zest and fluff the rice.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, adding 1 to 2 tbsp water halfway, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the mojo vinaigrette
- Meanwhile, in a small bowl, combine the lime juice, orange juice, soy sauce, honey and S&P.
Make the slaw
- Peel and cut the kohlrabies into matchsticks (or halve and thinly slice).
- Pick the cilantro leaves off the stems; roughly chop the leaves.
- In a medium bowl, combine the kohlrabies, ½ the cilantro, ½ the mojo vinaigrette, a drizzle of oil and S&P.
Plate your dish
- Divide the rice, chicken and slaw between your plates.
- Drizzle the chicken with the remaining mojo vinaigrette.
- Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
