Loaded Mexican Chicken, Bean & Veggie Bowl

Name: Loaded Mexican Chicken, Bean & Veggie Bowl with Corn Chips, Cucumber & Sour Cream
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet red kidney beans; 1 packet tomato paste; 1 sachet Tex-Mex spice blend; ⅓ cup water; 1 tomato; ½ lemon; 1 cucumber; 1 packet Shredded Cabbage Mix; 1 packet Baby Leaves; 1 packet Shredded Cheddar Cheese; 1 packet sour cream; 1 packet coriander; 1 packet Corn Chips; 1 packet Diced Chicken

with Corn Chips, Cucumber & Sour Cream

Get up to $175 off

All the burrito goodness — no wrap required! This burrito bowl is loaded with vibrant flavours: Hearty beans, chicken, zesty salsa, crunchy cucumber and a dollop of sour cream. Scoop it up with crunchy corn chips for the ultimate bite!

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

red kidney beans

1 packet

tomato paste

1 sachet

Tex-Mex spice blend

tomato

lemon

cucumber

1 packet

Shredded Cabbage Mix

1 packet

Baby Leaves

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

sour cream

(Contains: Milk; )

1 packet

coriander

1 packet

Corn Chips

(May be present: Milk, Sesame, Soy. )

1 packet

Diced Chicken

Not included in your delivery

olive oil

⅓ cup

water

Nutrition Values

Energy (kJ)4426 kJ

Calories1058 kcal

Fat42.2 g

of which saturates13.6 g

Carbohydrate58.3 g

of which sugars16.4 g

Dietary Fibre21.4 g

Protein63.2 g

Sodium993 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Drain and rinse red kidney beans. In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add beans, tomato paste and Tex-Mex spice blend, stirring, until fragrant, 1-2 minutes. • Stir the water, then reduce heat to low and simmer until slightly thickened and tender, 2-3 mins.

• Meanwhile, roughly chop tomato. Slice lemon into wedges. • Roughly chop cucumber. • In a medium bowl, combine tomato, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• In a large bowl, combine shredded red cabbage, baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Divide cabbage salad, chicken and beans, cucumber salsa and corn chips between bowls. • Top with shredded cheddar cheese and sour cream. • Tear over coriander to garnish. Enjoy!