Piri Piri Grilled Chicken with Sofrito Crema, Rice, and Peppers
easy prep & grill bag included
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
Chef
Nigel Palmer
We've learned that doubling down on a good thing just brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8½ oz. Cooked Jasmine Rice
- 6 oz. Pepper and Onion Mix
- 2 oz. Sofrito Sauce
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2 oz. Sour Cream
- 1 tsp. Portuguese Piri Piri Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories650
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Carbohydrates57g
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Net Carbs56g
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Fat26g
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Protein44g
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Sodium1130mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place pepper and onion mix, 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in provided grill bag. Gently shake to mix.Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging. Place rice on vegetables in bag. Roll open end of bag to seal.Pat chicken dry, and season both sides with seasoning blend. Drizzle with 1 tsp. olive oil. -
2 Grill the Meal
Place grill bag on hot grill, vegetable side down, and cook until vegetables are tender and rice is hot, 12-15 minutes.
While grill bag cooks, add chicken to hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. -
3 Make Sofrito Crema and Finish Dish
Carefully, open grill bag and scoop out vegetables and rice.
Combine sour cream and sofrito sauce in a mixing bowl.Plate dish as pictured on front of card, topping chicken with sofrito crema. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, pat chicken dry, and season both sides with seasoning blend. Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While chicken cooks, place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pepper and onion mix, 1/4 tsp. salt, and a pinch of pepper to hot pan and stir occasionally until tender, 4-5 minutes. Remove from burner. Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Follow same plating instructions.
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