Fiery Chipotle Chicken & Avo Burrito Bowl
with Rapid Rice & Tomato Salsa
- Eggs
- Soy
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Ditch the tortilla and dive into this vibrant burrito bowl that’s packed with smokey Mexican-inspired flavours. Mexican Fiesta-spiced chicken strips are served over fluffy basmati rice with a fresh tomato salsa, avocado and drizzle of garlic aioli and mild chipotle sauce. It's the ultimate fresh feast with a bit of kick.
Ingredients
1
Tomato
1 sachet
Coriander
320 g
Chicken Breast Strips
1 sachet
Mexican Fiesta Spice Blend
1 packet
Microwavable Basmati Rice
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Avocado
1
Lemon
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken breast strips until browned and cooked through, turning
occasionally, 6-8 minutes.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. In the last
minute of cook time, sprinkle over Mexican Fiesta spice blend and cook
until fragrant.
• Add a splash of water, tossing chicken to coat, then remove pan from heat.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Meanwhile, roughly chop tomato and coriander (see ingredients).
• Slice avocado in half, scoop out flesh and roughly chop.
• Slice lemon into wedges.
• In a small bowl, combine tomato, coriander, a good squeeze of lemon juice
and a drizzle of olive oil. Season to taste with salt and pepper.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide rapid rice, chicken and tomato salsa between bowls.
• SPICY! This is sauce is hot, but use less if you’re sensitive to heat! Drizzle over
mild chipotle sauce and top with avocado and garlic aioli.
• Serve with any remaining lemon wedges. Enjoy!
