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Smoky Grilled Chicken 'Elote' Bowls

with Avocado and Jalapeno Cabbage Slaw
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
910 kcal
Protein
: 
46g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

270 g

Chicken Breast Tenders

¾ cup

Basmati Rice

(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)

1 unit(s)

Corn on the Cob

1 unit(s)

Avocado

56 g

Red Cabbage, shredded

1 unit(s)

Lime

1 unit(s)

Jalapeño

43 mL

Sour Cream

(Contains: Milk May be present: Milk, Sulphites)

7 g

Cilantro

11 g

Chili-Cumin Spice Blend

(May be present: Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains: Milk)

1 tbsp

Oil*

tsp

Salt*

tsp

Pepper*

Calories910 kcal
Fat45 g
Saturated Fat15 g
Carbohydrate87 g
Sugar7 g
Dietary Fiber11 g
Protein46 g
Cholesterol155 mg
Sodium610 mg
Trans Fat1.5 g
Potassium1350 mg
Calcium175 mg
Iron4.5 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.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Large Bowl
•Small Bowl
•Aluminum Foil

Cooking Steps

1
  • Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
    Wash and dry all produce.
  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
2
  • Zest, then juice lime(s).
  • Core, then thinly slice jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
  • To a large bowl, add cabbage, jalapeño, lime juice, 1/4 tsp (1/2 tsp) sugar, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Using hands, gently massage.
  • To a small bowl, add sour cream and lime zest. Season with salt and pepper. Stir it mix.
3
  • Peel, pit, then cut avocado into 1/8-inch slices.
  • Roughly chop cilantro. 
  • Husk corn then halve crosswise. Place cut-side of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off. 
4
  • Layer two 24x12-inch pieces of foil. Add corn and half the Chili-Cumin Spice blend to one side of foil. Season with salt and pepper. Toss to coat. Place 1 tbsp over top. Fold foil in half over corn mixture and pinch edges to seal pouch. (NOTE: For 4 servings, make 2 pouches, using 1 tbsp buter and 2 sheets of foil per pouch.)
  • Pat chicken dry with paper towels. Season with salt, pepper and Remaining Chili-Cumin Spice Blend. Drizzle 1 tsp (2 tsp) oil overtop. Flip to coat.
5
  • Add chicken to the grill. Grill for 4-6 min per side until chicken is cooked through.**
  • Place pouch with corn on other side of the grill. Close lid and grill over for 4-6 min, until tender-crisp.
6
  • Fluff rice with fork. Stir in half the cilantro.
  • Thinly slice chicken.
  • Divide rice between bowls.
  • Top with corn, chicken, cabbage slaw, feta, and cream.
  • Sprinkle remaining cilantro overtop.
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