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Chicken Burrito Bowls
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Chicken Burrito Bowls

Chicken Burrito Bowls

with Pico De Gallo and Green Onion Rice

Tasty chicken takes centre stage with green onion and lime rice as its co-star in this delicious dish. The fresh DIY pico de gallo makes a great extra!

Tags:
Quick
Family Friendly
Allergens:
Milk

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

Preparation Time25 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Chicken

1 tbsp

Garlic Puree

1 unit

Green Onion

¾ cup

Basmati Rice

190 g

Tomato

1 unit

Lime

113 g

Corn Kernels

3 tbsp

Sour Cream

(Contains Milk)

3 tbsp

Guacamole

2 tbsp

Mexican Seasoning

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Pepper*

0.38 tsp

Salt*

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Nutrition Values

Calories700 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate92 g
Sugar10 g
Dietary Fiber9 g
Protein35 g
Cholesterol110 mg
Sodium1140 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
Zester
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl

Instructions

Cook rice
1

Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice to the boiling water. 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, cut tomatoes into 1/2-inch pieces.Zest, then juice lime. Thinly slice green onion, keeping green and white parts separate.

Cook chicken
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Finish chicken
4

Add corn to the pan with chicken. Cook, stirring occasionally, until corn is golden-brown, 4-5 min. Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp (6 tbsp) water. Cook, stirring often, until fragrant, 1-2 min. Remove from heat.

Make condiments
5

Meanwhile, combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema.) Add tomatoes, green onion whites and remaining lime juice to a medium bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)

Finish and serve
6

Fluff rice with a fork, then add remaining lime zest and remaining green onions. Season with salt, then stir to combine. Divide rice between bowls, then top with chicken mixture and pico de gallo. Dollop lime crema and guacamole over top.