Piri Piri Grilled Chicken with Sofrito Rice and Peppers
easy prep & grill bag included
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
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
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2 oz. Sour Cream
- 2 oz. Sofrito Sauce
- 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) DOp0oEOr
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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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Sodium1270mg
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. Place rice on top of vegetables in bag and roll open end of bag to seal.Pat chicken dry, and season both sides with seasoning blend. Drizzle with 1 tsp. olive oil.If using NY strip steak, follow same instructions. -
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.If using NY strip steak, grill until steak reaches a minimum internal temperature of 145 degrees, 7-9 minutes per side. -
3 Finish the Dish
Carefully, open grill bag and scoop out vegetables and rice.
Combine sour cream and sofrito sauce in a mixing bowl.If using NY strip steak, halve to serve.Plate dish as pictured on front of card, topping chicken with sofrito-sour cream sauce. 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 a 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. Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes. Fluff rice with a fork. Remove from burner. Follow same plating instructions.
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