Sweet and Smoky Chipotle Double Chicken
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Sweet and Smoky Chipotle Double Chicken

Sweet and Smoky Chipotle Double Chicken

with Fresh Salad and Zesty Rice

Juicy sweet and sticky chicken breast slices adorn zesty lime rice in this Tex-Mex-inspired bowl. A fresh salad of spring mix and plump tomatoes adds 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 Time40 minutes
Cooking Time


serving amount

4 unit(s)

Chicken Breasts

¾ cup

Basmati Rice

1 unit(s)


1 unit(s)

Red Onion

56 g

Spring Mix

1 unit(s)


2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

1 tbsp


1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

1 tbsp


(Contains Milk)

2 tsp


1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories970 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate88 g
Sugar18 g
Dietary Fiber5 g
Protein85 g
Cholesterol265 mg
Sodium760 mg
Trans Fat0.4 g
Potassium1550 mg
Calcium100 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.


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



Before starting, preheat oven to 425˚F. Wash and dry all produce. Zest, then juice lime.Cut tomato into 1/4-inch pieces.Peel and cut half the onion into 1/4-inch pieces. Cut remaining onion into 1/8-inch slices.

Cook rice

Heat a medium pot over medium heat.When the pot is hot, add 1 tbsp (2 tbsp) butter. Swirl until melted, 30 sec. Add rice, diced onions and half the Zesty Garlic Blend. Cook, stirring often, until fragrant, 2-3 min.Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. 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 from heat. Set aside, still covered.

Pickle onions

Add remaining onions, lime juice, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.Remove from heat. Transfer onions, including pickling liquid, to a large bowl.Set aside in the fridge to cool.

Cook chicken

Heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels.Season with salt, pepper and remaining Zesty Garlic Blend.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan. Work in batches, if necessary.)Transfer to a parchment-lined baking sheet. Roast in the middle of the oven, 8 min. (NOTE: Chicken will finish cooking in step 5.)

Finish chicken and make dressing

Remove chicken from the oven after 8 min. Spread honey over top. Continue roasting in the middle of the oven until golden-brown and cooked through, 7-10 min.**Meanwhile, discard all but 1 tbsp (2 tbsp) pickling liquid from the bowl with onions. Add 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to mix. (NOTE: This is your salad dressing.)

Finish and serve

Fluff rice with a fork, then stir in lime zest and any chicken juices from the baking sheet. Season to taste with salt and pepper.Add spring mix and tomatoes to the large bowl with dressing and onions. Toss to combine.Thinly slice chicken breasts.Divide rice, chicken and salad between plates.Drizzle chipotle sauce over chicken.

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