Baked Chipotle-Feta Chicken
with Mexican-Style Red Rice
These chicken breasts slathered in our chipotle sauce, topped with crumbled feta and baked to perfection were destined to top gorgeous Mexican-style red rice. Tonight, comfort food is king!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Milk, Mustard, Soy)
Feta Cheese, crumbled
Tomato Sauce Base
Sweet Bell Pepper
Chicken Broth Concentrate
Not included in your delivery
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then cut onion into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Roughly chop cilantro. Reserve 1 tbsp feta (dbl for 4 ppl) in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened slightly, 1-2 min. Add rice, tomato sauce base and Mexican Seasoning. Cook, stirring often, until rice is coated and fragrant, 30 sec.
Add tomatoes, peppers, broth concentrate, 1 1/4 cup water, 1/4 tsp sugar and 1/2 tsp salt (dbl all for 4 ppl) to the pan with rice. Season with pepper, then stir to combine. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook, stirring halfway through, until rice is tender and liquid is absorbed, 12-14 min. Remove the pan from heat. Set aside, still covered.
Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Arrange chicken on a parchment-lined baking sheet. Spread chipotle sauce over tops of chicken, then sprinkle remaining feta over top. Bake chicken in the middle of the oven until cooked through, 12-14 min.**
Thinly slice chicken. Add half the cilantro and 1 tbsp butter (dbl for 4 ppl) to the pan with rice. Stir until butter melts.
Divide red rice between plates. Sprinkle reserved feta over top. Top rice with chicken. Sprinkle remaining cilantro over top.