Packed Tortilla-Crusted Chicken Bowls
with infused rice & side salad- Oeuf
- Moutarde
- Soya
- Sulfites
- Lait
- Sésame
- Lait
- Peut contenir des traces d’allergènes
- Triticale
- Noix
- Blé
- Arachides
- Sulfites
- Soya
- Moutarde
- Crustacés
- Poisson
- Gluten
- Oeuf
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.
Ingrédients
2 pièce(s)
Poitrines de poulet
85 g
Croustilles de maïs
(Peut contenir : Sésame, Lait)
11 g
Mélange d’épices chili-cumin
(Peut contenir : Sésame, Lait, Triticale, Noix, Blé, Arachides, Sulfites, Soya, Moutarde)
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Sésame, Lait, Blé, Sulfites, Soya, Moutarde, Crustacés, Poisson, Gluten)
¾ tasse(s)
Riz étuvé
7.5 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Sésame, Lait, Noix, Blé, Arachides, Moutarde)
1 pièce(s)
Lime
1 pièce(s)
Oignon jaune
2 pièce(s)
Gousses d'ail
56 g
Mélange printanier
113 g
Petites tomates
½ tasse(s)
Monterey Jack, râpé
(Contient: Lait)
2 cs
Sauce au chipotle
(Contient: Oeuf, Moutarde, Soya, Lait Peut contenir : Sésame, Lait, Noix, Blé, Sulfites, Soya, Moutarde, Crustacés, Poisson, Gluten, Oeuf)
100 g
Tranches de bacon
Pas inclus dans votre livraison
1 cs
Beurre*
0.13 cc
Sel*
0.13 cc
Poivre*
2 cc
Huile*
¼ cc
Sucre*
Ustensiles
Instructions
- 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!
