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Ready in 30 minutes

Southern-Spiced Chicken & Rice

with Roasted String Beans & Onion

Cooking time

30 minutes




620 /serving

Chicken, rice and everything nice! When it comes to foodly comforts, this meat and grain combo can be counted on pretty much all over the world. Send chicken breasts off on a Southern spin, with a whiff of sweet hickory wood from our Simply Smokin’ spice blend. Dirty up the rice with butter, plus demi-glace, onion and rounds of lemon to infuse the cooking process. And oven-roast the string beans, along with some onion, for a change of pace, y’all.

We will send you:

  • 4 Chicken breasts
  • 400g String beans
  • 1 Onion (or shallot)
  • 1 Lemon
  • 320g White rice
  • 30g Vegetable demi-glace
  • 16g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander, mustard, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour)

Contains: Milk, Mustard

You will need:

Medium pot
2 tbsp Butter
Large pan
Salt & pepper (S&P)
Sheet pan
Parchment paper
Total Fat
15 g
Saturated Fat
5 g
690 mg
Total Carb
76 g
6 g
47 g
5 g
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Mise en place
Preheat the oven to 450°F. Remove the stem ends of the string beans. Halve, peel and small-dice the onion. Thinly slice the lemon.
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Cook the rice
In a medium pot, heat a drizzle of oil on medium-high. Sauté the lemon and ½ the onion, 30 sec. to 1 min., until fragrant. Add the rice, demi-glace, 2 ½ cups water, ¼ 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 2 tbsp butter. Fluff and keep warm.
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Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅔ of the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board.
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Roast the vegetables
Meanwhile, on a lined sheet pan, toss the string beans and remaining onion with a drizzle of oil, the remaining spices and S&P. Roast, 5 to 8 min., until tender.
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Plate your dish
Divide the rice between your plates (remove the lemon if desired). Top with the chicken (slice beforehand if desired) and vegetables. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.