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Chipotle Chicken Burrito Bowl

with avocado and black beans
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
926 kcal
Protein
: 
50.9g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Serving amount

150 grams

Rice

1 pack(s)

Black Beans

2 sachet(s)

Chipotle Paste

1 unit(s)

Avocado

1 unit(s)

Onion

1 unit(s)

Tomato

1 unit(s)

Lime

5 grams

Coriander

1 unit(s)

Chilli

2 sachet(s)

Mexican Style Spice Mix

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Energy (kJ)3875 kJ
Energy (kcal)926 kcal
Fat28.3 g
of which saturates4.2 g
Carbohydrate106.6 g
of which sugars9.3 g
Dietary Fiber23.2 g
Protein50.9 g
Salt2.7 g
Trans Fat3.2 g
Potassium807.8 mg
Calcium41.6 mg
Iron1 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 your delivered box.
•Zester
•Sieve
•Pot with Lid

Cooking steps

Cook the Rice
1
  • Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid.
  • Cook for 10 mins then remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Cut the tomato into 1cm chunks.
  • Zest and quarter the lime.
  • Drain and rinse the black beans.
  • Halve the chilli and discard the core and seeds. Finely chop.
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Add the chicken, Mexican spice, chilli (use less if you don't like spice) and half the onion.
  • Season with salt and pepper.
  • Fry until browned and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Make the Pico de Gallo
4
  • Meanwhile, roughly chop the coriander (stalks and all).
  • To make the pico de gallo, mix tomato, coriander and remaining onion together in a bowl.
  • Season to taste with salt, pepper and as much lime juice as you like.
  • Halve the avocado and remove the pit. Cut into chunks (while still in its skin), then use a spoon to scoop out the flesh.
  • Stir the lime zest into the cooked rice, fluffing it up as you go. Season to taste with salt and pepper.
5
  • Once the chicken is cooked, add the chipotle paste and beans to the pan.
  • Add a splash of water and cook for 2-3 mins more. 
  • Season to taste with salt and pepper.
6
  • Divide your lime rice between bowls.
  • Top with spoonfuls of chicken and beans, avocado and pico de gallo.
  • Finish with a squeeze of lime juice.
  • Serve with any remaining lime wedges alongside.
Meal right image

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