BBQ Chicken and Pineapple Tacos
with Mexican-Spiced Rice and Guacamole
Prepare to get bowled over by bold flavours. Juicy chipotle sauced chicken and tender-crisp poblano peppers atop Mexican-Spiced couscous is the epitome of a drool-worthy bowl. Cooling and creamy guacamole is the perfect finishing touch.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz basmati
1 pièce(s)
Piment fort
2 pièce(s)
Tomate
1 pièce(s)
Lime
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
1 pièce(s)
Concentré de bouillon de poulet
3 cs
Guacamole
1 cs
Assaisonnement mexicain
(Peut contenir Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
Pas inclus dans votre livraison
1.5 cs
Huile*
0.13 cc
Poivre*
0.06 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Add 1 1/4 cups water (dbl for 4 ppl), broth concentrate and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels.
- Add chicken, remaining garlic salt and half the Mexican Seasoning to a medium bowl. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer chicken to a parchment-lined baking sheet.
- Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
- Meanwhile, cut tomato into 1/2-inch pieces.
- Zest and juice half the lime. Cut the remaining lime into wedges.
- Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)
Zest half lime, only need 1/2 tsp 2P / 1 tsp 4 P
- Fluff rice with a fork.
- Heat the same pan (from step 3) over medium-high.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and remaining Mexican Seasoning. Cook, stirring often until peppers start to soften, 1-2 min.
- Add rice. Cook, stirring often, until any liquid is absorbed and rice starts to brown, 2-3 min.
- Add tomatoes, 1/2 tsp lime zest and 1 tsp lime juice (dbl both for 4 ppl). Season with pepper, then stir to combine.
- Thinly slice chicken.
- Divide Mexican-Spiced rice between bowls and top with chicken.
- Drizzle chipotle sauce over chicken.
- Dollop guacamole over top.
- Squeeze a lime wedge over top, if desired.