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.
Ingredients
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
Tomato
1 unit
Lime
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
