Our Plans
Saucy Chipotle Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Saucy Chipotle Chicken

Saucy Chipotle Chicken

with Yellow Rice

20 mins are all you need for tender saucy chipotle coated chicken tenders! Yellow rice and fresh salsa top this wonder of a bowl. Olé!

Quick Prep

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

Preparation Time20 minutes


serving amount

340 g

Chicken Breast Tenders

½ tbsp

Cumin-Turmeric Spice Blend

1 tsp

Chipotle Powder

2 tbsp

Tomato Sauce

113 g

Onion, chopped

7 g


1 unit


80 g


160 g

Hot Pepper

6 tbsp

Sour Cream

(Contains Milk)

¾ cup

Basmati Rice

Not included in your delivery

½ tsp


2 tbsp


¼ tsp


¼ tsp



Nutrition Values

Energy (kJ)3138 kJ
Calories750 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate82 g
Sugar12 g
Dietary Fiber5 g
Protein51 g
Cholesterol125 mg
Sodium460 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 Cups
Measuring Spoons
Paper Towel
Small Bowl
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce.

Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the Cumin-Turmeric Spice Blend (use all for 4ppl), rice and half the onions. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


Roughly chop the cilantro. Cut the tomato into 1/4-inch pieces. Core, then cut the poblano into 1/4-inch pieces. (NOTE: We suggest using gloves when prepping poblanos!) Zest, then juice half the lime. Cut the remaining lime into wedges. Pat the chicken dry with paper towels. Cut the chicken tenders in half, then season with salt and pepper.

Make Salsa

Combine the tomato, cilantro, remaining onions, 1 tbsp lime juice, 1 tsp lime zest, 1/4 tsp sugar and 1 tsp oil (dbl all for 4 ppl) in a small bowl. Season with salt and pepper. Set aside.

Cook Chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken and poblanos. Cook, turning pieces over occasionally, until the chicken is cooked through and the poblanos are soft, 5-6 min.** Sprinkle chipotle powder over chicken and veggies. Cook, stirring often until coated, 1 min.

Finish Chicken

Add the tomato sauce, 1/4 tsp sugar and 1/2 cup water (dbl both for 4 ppl) to the pan with the chicken and poblanos. Cook, stirring to coat, until saucy, 3- 4 min. Season with salt and pepper.

Finish and Serve

Fluff the rice with a fork and season with salt. Divide the rice between plates and top with the chipotle chicken and salsa. Dollop the sour cream over top. Squeeze over a lime wedge, if desired.

Meal right image

Explore Similar Recipes

Meal left image