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Speedy Chicken Tinga Bowl

Speedy Chicken Tinga Bowl

with Spiced Veggies and Cilantro Rice

20-MIN MEAL
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Is there anything more comforting and delicious than saucy, smoky chicken tinga? We don't think so! We've skipped the taco this time and let it really shine in this easy-going rice bowl.

Allergens:Milk/Lait

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

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

300 g

Pulled Chicken

2 tbsp

Mexican Seasoning

160 g

Sweet Bell Pepper

56 g

Onion, sliced

¾ cup

Parboiled Rice

½ cup

Marinara Sauce

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

7 g

Cilantro

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2594 kJ
Calories620 kcal
Fat15 g
Saturated Fat2.5 g
Carbohydrate75 g
Sugar10 g
Dietary Fiber5 g
Protein43 g
Cholesterol85 mg
Sodium1510 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
8x8" Baking Dish
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high. Wash and dry all produce.

Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Core, then cut pepper into 1/2-inch slices. Roughly chop cilantro.

2

Add rice to the pot of boiling water. Reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 15-18 min.

3

While rice cooks, add chicken, marinara and half the Mexican Seasoning to a 8x8-inch baking dish (NOTE: Use a 9x13-inch baking dish for 4 ppl). Stir to combine. Broil in the bottom of oven until warmed through, 10-12 min.**

4

While chicken broils, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and onions. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add remaining Mexican Seasoning and cook, stirring often, until fragrant, 30 sec. Remove pan from heat.

5

Fluff rice with a fork. Season with salt and stir in half the cilantro. Divide rice between bowls. Top with chicken tinga and spiced veggies. Sprinkle feta and remaining cilantro over top.