Sweet and Smoky Chipotle Chicken
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Sweet and Smoky Chipotle Chicken

Sweet and Smoky Chipotle Chicken

with Charred Veggies and Buttery Rice

Juicy, sweet and sticky chicken breast slices adorn cilantro rice in this Tex-Mex inspired bowl. Charred corn and carrots add veggie wholesomeness to an already delicious meal!


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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

113 g

Corn Kernels

170 g


113 g

Red Onion

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

1 tbsp


1 tbsp

Mexican Seasoning

Not included in your delivery

2 tbsp


(Contains Milk)

½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories820 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate100 g
Sugar20 g
Dietary Fiber7 g
Protein49 g
Cholesterol165 mg
Sodium640 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.


Baking Sheet
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Parchment Paper



Before starting, preheat oven to 425˚F. Wash and dry all produce. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.Peel and cut half the onion into 1/4-inch pieces. Cut remaining onion into 1/4-inch slices.Line a baking sheet with parchment paper.

Cook rice

Heat a medium pot over medium heat.When hot, add 1 tbsp butter (dbl for 4 ppl), diced onions and rice. Cook, stirring often, until rice is fragrant, 2-3 min.Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.

Cook chicken

Heat a large non-stick pan over medium-high heat.While pan heats, pat chicken dry with paper towels.Season with salt, pepper and half the Mexican seasoning, When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side.Transfer chicken to prepared baking sheet. Spread honey over chicken breasts.Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

Cook veggies

Heat the same pan over medium-high.When hot, add 1 tbsp butter, 2 tbsp water (dbl both for 4 ppl), carrots, corn and remaining onions. Season with salt and pepper. Cook, stirring frequently, until veggies are tender-crisp and corn is lightly charred, 4-5 min.Add remaining Mexican Seasoning. Stir to combine.

Finish and serve

Fluff rice with fork. Season with salt and pepper, then stir in any chicken juices from the baking sheet.Thinly slice chicken breasts.Divide rice, chicken and veggies between plates.Drizzle chipotle sauce over top of chicken.

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