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.
Ingredients
2 unit
Chicken Breasts
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
¾ cup
Basmati Rice
2 tbsp
Tomato Sauce Base
2 tbsp
Mexican Seasoning
113 g
Yellow Onion
160 g
Sweet Bell Pepper
1 unit
Chicken Broth Concentrate
80 g
Tomato
7 g
Cilantro
Not included in your delivery
0.56 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
1.5 tbsp
Oil*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
