Baked Chipotle-Feta Organic Chicken
with Mexican-Style Red Rice
Ingredients: Organic chicken breast • Sweet bell pepper • Basmati rice • Yellow onion • Roma tomatoes • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Organic Chicken Breast
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
¾ cup
Basmati Rice
2 tbsp
Tomato Sauce Base
(May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
16 g
Mexican Seasoning
(May contain traces of: Sulphites, Tree nuts, Wheat, Sesame, Mustard, Soy, Milk, Triticale, Peanuts)
1 unit
Yellow Onion
1 unit
Sweet Bell Pepper
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Sulphites, Tree nuts, Wheat, Sesame, Mustard, Milk, Peanuts)
1 unit
Tomato
7 g
Cilantro
Not included in your delivery
¼ tsp
Sugar*
0.56 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 1/2 tbsp (3 tbsp) oil, then onions. Cook for 1-2 min, stirring occasionally, until softened slightly.
- Add rice, tomato sauce base and Mexican Seasoning. Cook for 30 sec, stirring often, until rice is coated and fragrant.
- Tot he pan with rice, add tomatoes, peppers, stock powder, 1 1/4 cups (2 1/2 cups) water, 1/4 tsp (1/2 tsp) sugar and 1/2 tsp (1 tsp) salt. Season with pepper, then stir to combine. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, stirring halfway through, until rice is tender and liquid is absorbed.
- Remove the pan from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- On a parchment-lined baking sheet, arrange chicken.
- Spread chipotle sauce over tops of chicken, then sprinkle half the feta over top.
- Bake chicken for 12-14 min in the middle of the oven, until cooked through.**
- Thinly slice chicken.
- Add half the cilantro and 1 tbsp (2 tbsp) butter to the pan with rice. Stir until butter melts.
- Divide red rice between plates. Sprinkle remaining feta over top.
- Top rice with chicken. Sprinkle remaining cilantro over top.
