Deconstructed Loaded Chicken Burrito Bowl
with Corn Cob, Avo & Zingy Tomato
Gather ‘round the table and get ready to load your bowls high, with this build your own burrito bowl station. Basmati rice and Tex-Mex chicken act as your base, then you choose your own burrito bowl adventure, with as much zingy tomato, avocado, corn cobs and sour cream as you like.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 packet
Basmati Rice
1
Tomato
1
Avocado
1
Corn
320 g
Chicken Breast Strips
1 sachet
Tex-Mex Spice Blend
1 packet
Tomato Paste
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Sour Cream
(Contains: Milk; )
Not included in your delivery
40 g
butter
(Contains: Milk; )
1 drizzle
olive oil
1.5 cup
water (for the rice)
0.3 cup
water (for the beef)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat half the butter with
a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add
basmati rice, the water (for the rice) and a
generous pinch of salt, stir, then bring to
the boil.
• Reduce heat to low and cover with a lid. Cook
for 10 minutes, then remove from heat and
keep covered until the rice is tender and water
is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don't peek!
• Meanwhile, finely chop tomato.
• Slice avocado in half, scoop out flesh and
roughly chop.
• Cut corn cob in quarters.
• Heat a large frying pan over medium-high heat. Cook chicken strips until browned and cooked through, turning occasionally, 6-8 minutes.
• Add Tex-Mex spice blend and tomato paste, and cook, stirring, until fragrant, 1 minute.
• Add the water (for the beef), and simmer until slightly thickened, 1 minute. Season.
TIP: Chicken is cooked through when it is no longer pink inside.
• While the beef is cooking, transfer corn to a large
microwave-safe plate. Cover with a damp paper
towel. Microwave corn on high, until tender,
4-5 minutes.
• Drain any excess liquid, then add the remaining
butter and season to taste. Cover to keep warm.
• In a small bowl, combine tomato with a drizzle
of olive oil and white wine vinegar. Season
to taste.
• Bring everything to the table.
• Build your own plate with rice, Tex-Mex chicken, avocado, steamed corn, zingy tomato, shredded Cheddar cheese and sour cream.
If you've selected an add on bundle, serve with smokey aioli and herb slaw. If you've selected add-on modularity, serve with tortillas. Enjoy!
