Name: [Superstar] NZ Loaded Chicken Fajita Rice Bowl with Guacamole & Corn Chips
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Avocado; 1 sachet Coriander; 1 Capsicum; 320 g Chicken Thigh; 1 packet Corn Chips; 1 packet Sour Cream; 1 sachet Mexican Fiesta Spice Blend; 1 packet Basmati Rice; 2 Garlic; 1 Lemon

HelloFresh

Recipes

Mexican Recipes

[Superstar] NZ Loaded Chicken Fajita Rice Bowl

with Guacamole & Corn Chips

Get up to $175 off

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Avocado

1 sachet

Coriander

Capsicum

320 g

Chicken Thigh

1 packet

Corn Chips

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

1 packet

Sour Cream

(Contains: Milk; )

1 sachet

Mexican Fiesta Spice Blend

1 packet

Basmati Rice

Garlic

Lemon

Nutrition Values

Calories835 kcal

Energy (kJ)3490 kJ

Fat39.8 g

of which saturates11.4 g

Carbohydrate85.3 g

of which sugars9.2 g

Dietary Fibre7.6 g

Protein40.9 g

Sodium606 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.

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 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 the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice capsicum. Slice avocado in half, scoop out flesh. Zest lemon to get a pinch and slice into wedges.

• Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, Mexican Fiesta spice blend and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and capsicum, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, add the honey and remaining butter, and toss to coat.

• Meanwhile, in a medium bowl, mash avocado with a squeeze of lemon juice and a drizzle of olive oil until smooth. Season to taste. • In a small bowl, combine sour cream and lemon zest.

• Divide garlic rice between bowls. Top with chicken and guacamole. • Dollop with sour cream. Tear over coriander. • Serve with corn chips and remaining lemon wedges. Enjoy!