Chicken Burrito Bowls
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Chicken Burrito Bowls

Chicken Burrito Bowls

with Pico De Gallo and Green Onion Rice

Tasty chicken takes centre stage with green onion and lime rice as its co-star in this delicious dish. The fresh DIY pico de gallo makes a great extra!

Tags:
Family Friendly
Quick
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Chicken

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 piece

Green Onion

¾ cup

Basmati Rice

2 piece

Tomato

1 piece

Lime

113 g

Corn Kernels

1 piece

Sour Cream

(Contains Milk)

3 tbsp

Guacamole

2 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

Not included in your delivery

0.13 tsp

Pepper*

0.38 tsp

Salt*

½ tbsp

Oil*

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Nutrition Values

Calories690 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate91 g
Sugar9 g
Dietary Fiber8 g
Protein33 g
Cholesterol115 mg
Sodium1150 mg
Trans Fat0.2 g
Potassium1500 mg
Calcium125 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Medium Pot
Measuring Spoons
Measuring Cups
Zester
Large Non-Stick Pan
Small Bowl

Instructions

Cook rice
1
  • Add rice to the boiling water. Reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, cut tomatoes into 1/2-inch pieces.
  • Zest, then juice lime.
  • Thinly slice green onions, keeping green and white parts separate.
Cook chicken
3
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
  • Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**
  • Season with salt and pepper.
Finish chicken
4
  • Add corn to the pan with chicken. Cook, stirring occasionally, until golden-brown, 4-5 min.
  • Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp (6 tbsp) water.
  • Cook, stirring often, until fragrant, 1-2 min. Remove from heat.
Make condiments
5
  • Meanwhile, combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema.)
  • Add tomatoes, green onion whites and remaining lime juice to a medium bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)
Finish and serve
6
  • Fluff rice with a fork, then add remaining lime zest and remaining green onions. Season with salt, then stir to combine.
  • Divide rice between bowls, then top with chicken mixture and pico de gallo.
  • Dollop lime crema and guacamole over top.