NZ Tex-Mex Chicken & Bacon Burrito Bowl
with Radish Salsa, Cheddar Cheese & Garlic Aioli
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
Ingredients
2
Garlic
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Jasmine rice
1 sachet
Tex-Mex Spice Blend
320 g
Chicken Breast
100 g
Diced Bacon
1 packet
Parsley
packet
Garlic Paste
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
2
Radish
1
Tomato
Nutrition Values
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice radish. Finely chop tomato. Drain sweetcorn. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Tex-Mex spice blend and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sweetcorn and diced bacon, breaking up with a spoon, until golden, 4-6 mins. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Meanwhile, set air fryer to 200°C. Place chicken steaks into air fryer basket and cook, turning halfway through, until golden and cooked through, 12-15 mins (cook in batches if needed).
TIP: No air fryer? Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• To the bowl with the corn, add tomato, radish, a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine.
• Slice chicken. • Divide garlic rice between bowls. Top with radish salsa and chicken. • Dollop over garlic aioli. Sprinkle with shredded Cheddar cheese and tear over parsley to serve. Enjoy!
