Chicken Breasts and Poblano Bowls
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Chicken Breasts and Poblano Bowls

Chicken Breasts and Poblano Bowls

with Black Beans and Rice

This hearty bowl will transport you to a west-coast taqueria! We've packed everything we can into this one: chicken, black beans, poblanos and savoury rice! And it doesn't stop there. We're topping this number off with lime crema, salsa and feta!

Tags:
Spicy
•Quick
Allergens:
Mustard
•Milk

The quantities provided above are averages only.

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

¾ cup

Basmati Rice

370 mL

Black Beans

160 g

Hot Pepper

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

56 g

Onion, chopped

1 unit(s)

Lime

½ cup

Tomato Salsa

3 tbsp

Sour Cream

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories730 kcal
Fat14 g
Saturated Fat6 g
Carbohydrate94 g
Sugar10 g
Dietary Fiber13 g
Protein55 g
Cholesterol126 mg
Sodium1860 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 Pot
•Measuring Cups
•Measuring Spoons
•Zester
•Colander
•Large Non-Stick Pan
•Small Bowl

Cooking Steps

Cook rice
1

Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then rice, half the garlic salt and 1 tsp (2 tsp) Tex-Mex paste. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
2

Meanwhile, drain and rinse beans. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)

Cook chicken
3

Heat a large non-stick pan over medium heat. Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry over medium until cooked through, 6-7 min per side.** Transfer chicken to a plate. Cover to keep warm.

Cook beans and poblanos
4

Add beans, poblanos, onions, remaining Tex-Mex Paste, remaining garlic salt and 1/3 cup (2/3 cup) water to the same pan. Cook, stirring often, until poblanos are tender, 4-5 min. Season with salt and pepper, to taste.

Make crema
5

Meanwhile, add sour cream, half the lime zest, 1/2 tsp lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve
6

Fluff rice with a fork, then stir in remaining lime zest. Thinly slice chicken.Divide rice between bowls. Top with chicken and veggies, then dollop salsa and lime crema over top. Sprinkle with feta. Squeeze a lime wedge over top, if desired.