Chipotle Chicken Burrito Bowl
with smashed avocado and black beans0.0(0)
Calories
:
900 kcalProtein
:
51.7g proteinDifficulty
:
EasySpicy
Family Friendly
The burrito is a staple of Tex-Mex cuisine now popular the world over. Though it might traditionally contain red meat, this version is filled with chicken and accompanied by gorgeous green avocado and chipotle black beans.
Ingredients
Serving amount
150 grams
Rice
1 pack(s)
Black Beans
2 sachet(s)
Chipotle Paste
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
1 unit(s)
Sweetcorn
100 grams
Smashed Avocado
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3765 kJ
Energy (kcal)900 kcal
Fat22.1 g
of which saturates4 g
Carbohydrate107.5 g
of which sugars13.8 g
Dietary Fiber23.5 g
Protein51.7 g
Salt3.2 g
Potassium365.6 mg
Calcium27.3 mg
Iron0.6 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Pot with Lid
Cooking steps
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 and sweetcorn.
- 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.
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.
- 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. Stir through the sweetcorn and allow to warm through.
6
- Divide your lime rice between bowls.
- Top with spoonfuls of chicken, corn and beans, smashed avocado and pico de gallo.
- Finish with a squeeze of lime juice.
- Serve with any remaining lime wedges alongside.
