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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: Ground chicken • Roma tomatoes • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
113 g
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
0.13 tsp
Pepper*
½ tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add rice to the boiling water. 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.
- Meanwhile, cut tomatoes into 1/2-inch pieces.
- Zest, then juice lime.
- Thinly slice green onions, keeping green and white parts separate.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
- 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.
- 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.)
- 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.