Chicken Burrito Bowls
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Chicken Burrito Bowls

Chicken Burrito Bowls

with Charred Corn Salsa and Cheese

This quick and easy burrito bowl is simpler to put together than a typical taco night but just as fun! Everyone at the table can top their bowl as they wish.

Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

¾ cup

Basmati Rice

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

113 g

Corn Kernels

3 tbsp

Sour Cream

(Contains Milk)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

80 g


1 unit


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.38 tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories770 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber5 g
Protein49 g
Cholesterol140 mg
Sodium1060 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.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan
Medium Bowl


Cook rice

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add half the Tex-Mex paste, 1 1/4 cups water, 1/4 tsp salt and 1 tbsp butter (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, stir in rice, then 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.


Meanwhile, zest half the lime, if desired. (TIP: You can skip zesting the lime for less prep!)Juice half the lime. Cut remaining lime into wedges. Cut tomato into 1/2-inch pieces.

Prep and bake chicken

Line a baking sheet with parchment paper.Pat chicken dry with paper towels. On a separate cutting board, cut chicken into 1-inch pieces. (TIP: Use kitchen shears to cut chicken with ease!)Add chicken, remaining Tex-Mex paste and 1/2 tbsp oil (dbl for 4 ppl) to the prepared sheet. Season with salt and pepper, then toss to coat. Arrange chicken in a single layer. Bake in the middle of the oven until cooked through, 10-12 min.**

Char corn

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then corn. Season with salt and pepper. Cook, stirring occasionally, until deep golden-brown or 'charred', 5-6 min.Remove from heat.

Make salsa

Add corn, tomatoes, half the lime juice (use all for 4 ppl) and 1/4 tsp sugar (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, to taste, then toss to combine.

Finish and serve

Fluff rice with a fork. Stir in lime zest, if using. Divide rice between bowls. Top with chicken, salsa, sour cream and cheese. Squeeze a lime wedge over top, if desired.