Chicken Breasts and Poblano Bowls
with Black Beans and Rice
This hearty bowl will transport you to a west-coast taqueria! We've packed everything we can into this one: chicken, black beans, poblanos and savoury rice! And it doesn't stop there. We're topping this number off with lime crema, salsa and feta!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Basmati Rice
370 mL
Black Beans
160 g
Hot Pepper
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
56 g
Onion, chopped
1 unit(s)
Lime
½ cup
Tomato Salsa
3 tbsp
Sour Cream
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then rice, half the garlic salt and 1 tsp (2 tsp) Tex-Mex paste. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high heat. Once boiling, 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, drain and rinse beans. Zest, then juice half the lime (whole lime for 4 ppl). Cut any 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!)
Heat a large non-stick pan over medium heat. Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry over medium until cooked through, 6-7 min per side.** Transfer chicken to a plate. Cover to keep warm.
Add beans, poblanos, onions, remaining Tex-Mex Paste, remaining garlic salt and 1/3 cup (2/3 cup) water to the same pan. Cook, stirring often, until poblanos are tender, 4-5 min. Season with salt and pepper, to taste.
Meanwhile, add sour cream, half the lime zest, 1/2 tsp lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine.
Fluff rice with a fork, then stir in remaining lime zest. Thinly slice chicken.Divide rice between bowls. Top with chicken and veggies, then dollop salsa and lime crema over top. Sprinkle with feta. Squeeze a lime wedge over top, if desired.
