Baked Chipotle-Feta Diced Chicken Breast
with Mexican-Style Red Rice- Egg
- Milk
- Mustard
- Soy
- Sulphites
- Tree nuts
- Fish
- Wheat
- Egg
- Sesame
- Gluten
- Mustard
- Soy
- Crustaceans
- Milk
- May contain traces of allergens
- Triticale
- Peanuts
Ces poitrines de poulet enrobées de notre sauce au chipotle, garnies de feta émietté et cuites à la perfection sont servies sur un lit de riz rouge à la mexicaine. Ce soir, le réconfort est à l’honneur!
Ingredients
340 g
Chicken Breast, Diced
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May be present: 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 be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
16 g
Mexican Seasoning
(May be present: Sulphites, Tree nuts, Wheat, Sesame, Mustard, Soy, Milk, Triticale, Peanuts)
1 unit(s)
Yellow Onion
1 unit(s)
Sweet Bell Pepper
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Sulphites, Tree nuts, Wheat, Sesame, Mustard, Milk, Peanuts)
1 unit(s)
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.
- To the 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 10-12 min in the middle of the oven, until cooked through.**
- 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.
If you've opted to get diced chicken, cook in the same way the recipe instructs you to cook the chicken breasts. Reduce oven time to 10-12 mins.
Disregard instructions to slice chicken.
