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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Hot Pepper
2 unit(s)
Tomato
1 unit(s)
Lime
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
1 unit(s)
Chicken Broth Concentrate
3 tbsp
Guacamole
8 g
Mexican Seasoning
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
