BBQ Mexican-Spiced Chicken & Pepper Bowls
with Lentil Rice & Cilantro Sour Cream
Cooking time
30 minutes
Servings
4
Calories
680 /serving
A fiesta for the whole familia! Everyone will party hearty with these bowls of plenty. Each portion is lined with a nourishing mixture of white rice and lentils, subtly spiced with Mexican-style seasonings. Decorate the bowls with slices of barbecued chicken breasts, dripping with delicious juices, and tyke-size mini peppers that are grilled to softness. A no-fuss cabbage slaw and a dollop of cilantro-flecked sour cream are a good-times guarantee.
We will send you:
- 2 Chicken breasts
- 300g Shredded green cabbage
- 400g Mini sweet peppers
- 1 Bunch of cilantro
- 540ml Lentils (canned)
- 60ml Apple cider vinegar
- 320g White rice
- 172ml Sour cream
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
BBQ (or grill pan)
Oil
Strainer
Medium pot
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
5 g
Sodium
800 mg
Total Carb
110 g
Sugars
10 g
Protein
43 g
Fibre
14 g
Preparation
Make the lentil rice
Heat the BBQ on high, making sure to oil the grill first. Drain and rinse the lentils. In a medium pot, combine the rice, 2 ½ cups water, ⅓ of the spices 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 lentils. Fluff and keep warm.
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the sweet peppers
In a large bowl, combine the sweet peppers, a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 1 to 3 min. per side, until browned and tender.
Mise en place
Roughly chop the cilantro leaves and stems. In a small bowl, combine the sour cream, ½ the cilantro and S&P.
Make the slaw
In a medium bowl, combine the cabbage, vinegar, 2 tbsp oil, the remaining cilantro and S&P.
Plate your dish
Divide the lentil rice between your bowls. Top with the chicken, sweet peppers and a spoonful of the slaw. Garnish with the cilantro sour cream. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
