Chicken Burrito Bowls
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Chicken Burrito Bowls

Chicken Burrito Bowls

with Pico De Gallo and Green Onion Rice

Tasty chicken takes centre stage, with green onion and lime rice as its co-star in this delicious dish. The fresh DIY pico de gallo makes a great addition!

Ingredients: Canned corn (peaches and cream whole kernel corn, water, sugar, salt) • Ground chicken • Roma tomatoes • Basmati rice • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.

Tags:
Quick
Family Friendly
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Chicken

1 tbsp

Garlic Puree

(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

1 unit(s)

Green Onion

¾ cup

Basmati Rice

2 unit(s)

Tomato

1 unit(s)

Lime

341 mL

Corn Kernels

1 unit(s)

Sour Cream

(Contains Milk)

3 tbsp

Guacamole

2 tbsp

Mexican Seasoning

(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories740 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate103 g
Sugar17 g
Dietary Fiber10 g
Protein35 g
Cholesterol120 mg
Sodium1150 mg
Trans Fat0.2 g
Potassium1450 mg
Calcium250 mg
Iron5.5 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

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Zester
Large Non-Stick Pan
Medium Bowl
Small Bowl

Instructions

Cook rice
1
  • Using a strainer, rinse rice until water runs clear.
  • Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, cut tomatoes into 1/2-inch pieces.
  • Zest, then juice lime.
  • Thinly slice green onion, keeping green and white parts separate.
  • Drain, then rinse corn and pat dry with paper towels. (NOTE: If you received canned corn, only use half the corn for 2 ppl. Reserve the remaining for another creation.)
Cook chicken
3
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then ground chicken.
  • Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**
  • Season with salt and pepper.
Finish chicken
4
  • Add corn to the pan with chicken. Cook, stirring occasionally, until golden-brown, 4-5 min.
  • Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp (6 tbsp) water.
  • Cook, stirring often, until fragrant, 1-2 min. Remove from heat.
Make condiments
5
  • Meanwhile, combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema.)
  • Add tomatoes, green onion whites and remaining lime juice to a medium bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)
Finish and serve
6
  • Fluff rice with a fork, then add remaining lime zest and remaining green onions. Season with salt, then stir to combine.
  • Divide rice between bowls, then top with chicken mixture and pico de gallo.
  • Dollop lime crema and guacamole over top.