Speedy Chicken Tinga Bowl
with Spiced Veggies and Cilantro Rice
Is there anything more comforting and delicious than saucy, smoky chicken tinga? We don't think so! We've skipped the taco this time and let it really shine in this easy-going rice bowl.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Pulled Chicken
2 tbsp
Mexican Seasoning
160 g
Sweet Bell Pepper
56 g
Onion, sliced
¾ cup
Parboiled Rice
½ cup
Marinara Sauce
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Cilantro
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce.
Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Core, then cut pepper into 1/2-inch slices. Roughly chop cilantro.
Add rice to the pot of boiling water. Reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 15-18 min.
While rice cooks, add chicken, marinara and half the Mexican Seasoning to a 8x8-inch baking dish (NOTE: Use a 9x13-inch baking dish for 4 ppl). Stir to combine. Broil in the bottom of oven until warmed through, 10-12 min.**
While chicken broils, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and onions. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add remaining Mexican Seasoning and cook, stirring often, until fragrant, 30 sec. Remove pan from heat.
Fluff rice with a fork. Season with salt and stir in half the cilantro. Divide rice between bowls. Top with chicken tinga and spiced veggies. Sprinkle feta and remaining cilantro over top.
