Chipotle Chicken Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chipotle Chicken Bowls

Chipotle Chicken Bowls

with Mexican-Spiced Rice and Guacamole

Prepare to get bowled over by bold flavours. Juicy chipotle sauced chicken and tender-crisp poblano peppers atop Mexican-Spiced couscous is the epitome of a drool-worthy bowl. Cooling and creamy guacamole is the perfect finishing touch.


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

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Chicken Breasts

¾ cup

Basmati Rice

1 unit(s)

Hot Pepper

2 unit(s)


1 unit(s)


2 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Chicken Broth Concentrate

3 tbsp


1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories700 kcal
Fat22 g
Saturated Fat3 g
Carbohydrate79 g
Sugar9 g
Dietary Fiber8 g
Protein47 g
Cholesterol125 mg
Sodium1220 mg
Trans Fat0.1 g
Potassium1200 mg
Calcium75 mg
Iron4 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 Spoons
Measuring Cups
Medium Bowl
Parchment Paper
Baking Sheet


  • Add 1 1/4 cups water (dbl for 4 ppl), broth concentrate and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then 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.
  • Meanwhile, pat chicken dry with paper towels.
  • Add chicken, remaining garlic salt and half the Mexican Seasoning to a medium bowl. Season with salt and pepper, then toss to coat.
  • Heat a large non-stick pan over medium-high heat. 
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
  • Transfer chicken to a parchment-lined baking sheet.
  • Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
  • Meanwhile, cut tomato into 1/2-inch pieces.
  • Zest and juice half the lime. Cut the 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!)

Zest half lime, only need 1/2 tsp 2P / 1 tsp 4 P

  • Fluff rice with a fork.
  • Heat the same pan (from step 3) over medium-high.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and remaining Mexican Seasoning. Cook, stirring often until peppers start to soften, 1-2 min.
  • Add rice. Cook, stirring often, until any liquid is absorbed and rice starts to brown, 2-3 min.
  • Add tomatoes, 1/2 tsp lime zest and 1 tsp lime juice (dbl both for 4 ppl). Season with pepper, then stir to combine.
  • Thinly slice chicken.
  • Divide Mexican-Spiced rice between bowls and top with chicken.
  • Drizzle chipotle sauce over chicken.
  • Dollop guacamole over top.
  • Squeeze a lime wedge over top, if desired.