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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cheddar Cheese, shredded
Not included in your delivery
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.
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.**
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.
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.
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.