Carb Smart Chicken and Plant-Based Protein Burrito Bowls
with Creamy Guacamole and DIY Salsa- Milk
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Milk
- Soy
- May contain traces of allergens
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Chicken breast • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Thaw-friendly corn (corn, modified vinegar) • Spinach • Roma tomatoes • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Shallot • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic.
200 g
Plant-Based Protein Shreds
113 g
Corn Kernels
1 unit(s)
Tomato
1 unit(s)
Lime
3 tbsp
Guacamole
8 g
Mexican Seasoning
()
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
1 unit(s)
Sour Cream
( )
113 g
Baby Spinach
2 unit(s)
Chicken Breasts
1.5 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
- Before starting, wash and dry all produce.
- Cut tomato into 1/4-in pieces.
- Peel, then cut shallot into 1/4 inch pieces.
- Zest, then juice lime.
- Peel, mince or grate garlic.
- In a medium non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium.
- Add half the garlic, corn and half the Mexican Seasoning. Cook for 1-2 mins.
- Add 2 tbsp (1/4 cup) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender. Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium. Pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Transfer chicken to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil and protein shreds. Cook 2-3 min, stirring occasionally.
- Add remaining Mexican Seasoning. Cook for 2-3 min, tossing occasionally, until crispy.**
- To a small bowl, add tomatoes, shallots, 1/4 tsp (1/2 tsp) sugar, remaining garlic, half the lime zest, 1 tsp (2 tsp) lime juice. Season with salt and pepper, then stir to combine.
- To another small bowl, add guacamole and sour cream. Season with salt and pepper, then stir to combine.
- To a large bowl, add remaining lime zest, remaining lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to combine.
- Slice chicken.
- To the large bowl, add spinach and toss to coat.
- Divide spinach between bowls.
- Top with protein shreds, chicken, corn and salsa between bowls.
- Spoon creamy guacamole into the middle of each bowl.
If you’ve opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer chicken to a plate. Use the same pan to cook protein shreds.
Slice chicken. Top bowls with chicken.
