Packed Tortilla-Crusted Chicken and Bacon Bowls
with infused rice & side salad- Egg
- Mustard
- Soy
- Sulphites
- Milk
- Sesame
- Milk
- May contain traces of allergens
- Triticale
- Tree nuts
- Wheat
- Peanuts
- Sulphites
- Soy
- Mustard
- Crustaceans
- Fish
- Gluten
- Egg
This packed plate is a love letter to Tex-Mex cuisine, with crispy, tortilla-topped chicken roasting away in the oven while you prepare some infused rice, our signature chipotle sauce, and a cheesy, crunchy side salad balances all of the flavours out.
Ingredients
2 unit(s)
Chicken Breasts
85 g
Tortilla Chips
(May be present: Sesame, Milk)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Milk, Triticale, Tree nuts, Wheat, Peanuts, Sulphites, Soy, Mustard)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sesame, Milk, Wheat, Sulphites, Soy, Mustard, Crustaceans, Fish, Gluten)
¾ cup
Parboiled Rice
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Sesame, Milk, Tree nuts, Wheat, Peanuts, Mustard)
1 unit(s)
Lime
1 unit(s)
Yellow Onion
2 unit(s)
Garlic, cloves
56 g
Spring Mix
113 g
Baby Tomatoes
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
2 tbsp
Chipotle Sauce
(Contains: Egg, Mustard, Soy, Milk May be present: Sesame, Milk, Tree nuts, Wheat, Sulphites, Soy, Mustard, Crustaceans, Fish, Gluten, Egg)
100 g
Bacon Strips
Not included in your delivery
1 tbsp
Butter*
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Smash, peel, then roughly chop garlic.
- Halve baby tomatoes.
- Peel, then cut onion into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Transfer half the tortilla chips to a plate. Set aside. Crush remaining chips to a fine crumb. Transfer to a shallow dish.
- Heat a medium pot over medium-high heat. When the pot is hot, add rice, garlic and onions. Cook for 1 min, stirring often, until fragrant.
- Stir in 1 1/3 cups (2 2/3 cups) water and vegetable stock powder. Bring to a boil over high.
- Once boiling, cover and reduce heat to medium-low. Cook for 15-17 min, until rice is tender and water is absorbed.
- Set aside for 5 min, off heat and still covered.*
- Stir in 1 tbsp (2 tbsp) butter, until melted.
- Meanwhile, in a medium bowl, pat chicken dry with paper towels.
- Add 1 tbsp (2 tbsp) mayo and Chili-Cumin Spice Blend. Season with salt and pepper, then stir to coat.
- Transfer chicken to the shallow dish with crushed tortilla chips. Coat one side of chicken, pressing to adhere chips.
- To an unlined baking sheet, transfer chicken. Drizzle with 2 tsp (4 tsp) oil.
- Roast on the middle rack of the oven for 15-20 min, until cooked through.**
- In a small bowl, combine chipotle sauce with 2 tbsp (4 tbsp) mayo. Set aside.
- In a large bowl, whisk together lime zest, lime juice, remaining mayo, 1/4 tsp (1/2 tsp) sugar, salt and pepper.
- When chicken and rice are cooked, to the bowl with lime dressing, add spring mix and tomatoes, then toss to coat.
- Divide infused rice and chicken between bowls. Serve chipotle sauce alongside chicken for dipping.
- Squeeze a lime wedge over top, to taste.
- Serve salad alongside on plates. Sprinkle cheese and remaining tortilla chips over salad.
- Enjoy!
