Chipotle-Rubbed Chicken Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chipotle-Rubbed Chicken Salad

Chipotle-Rubbed Chicken Salad

with Pico de Gallo & Avocado

This upgraded burrito bowl will have you ditching your favourite Mexican takeout—we promise! Smoky chipotle chili powder and lime zest team up for an intensely flavourful coating on lightly charred chicken. Oregano-scented black beans and homemade pico de gallo are what truly sets this dinner apart.

étiquettes:
Sans lactose
Sans gluten
Épicé
Sans arachides

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.

Durée de préparation30 minutes
Temps de cuisson
DifficultéFacile

Ingrédients

quantité par portion

1 pièce(s)

Haricots noirs

113 pièce(s)

Oignon rouge

1 pièce(s)

Jalapeño

113 g

Tomates raisins

7 g

Coriandre

340 g

Poitrines de poulet

1 cc

Poudre de chipotle

1 pièce(s)

Lime

1 cc

Origan séché

1 cc

Cumin grillé, moulu

1 pièce(s)

Avocat

200 g

Laitue romaine, hachée

Pas inclus dans votre livraison

pièce(s)

Huile*

pièce(s)

Sel*

pièce(s)

Poivre*

sideBannerName

Informations nutritionnelles

/ par portion
Énergie (kcal)0 kcal
Énergie (kJ)0 kJ
Graisses0 g
dont saturés0 g
Glucides0 g
dont sucres0 g
Fibres0 g
Protéines0 g
Cholestérol0 mg
Sel0 mg

Instructions

1

Prep: Wash and dry all produce. Quarter the grape tomatoes. Finely chop the cilantro. Zest and juice the lime. Mince the jalapeño (remove the seeds and ribs if you prefer less heat). Drain and rinse the black beans.

Season the chicken
2

In a small bowl, mix together the chipotle chili powder, a drizzle of oil, the lime zest, and a large pinch of salt. Rub the mixture onto the chicken breasts, coating them on all sides.

Cook the onions and beans
3

Heat a drizzle of oil in a large pan over medium heat. Add ¾ of the red onion and cook, tossing, 5 minutes, until softened. Add the black beans, cumin, and dried oregano and cook for another 1-2 minutes. Season with salt and pepper. Transfer to a medium bowl.

4

Heat another drizzle of oil in the same pan over medium heat. Add the chicken to the pan and cook 4-5 minutes per side, until browned and cooked through. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Set aside to rest for 5 minutes.

5

Make the vinaigrette: In a small bowl, whisk together ¾ of the lime juice, 2 tbsp oil and half the cilantro. Season with salt and pepper.

Make the pico de gallo
6

Make the pico de gallo: In a medium bowl, toss together the tomatoes, remaining red onion, remaining cilantro, remaining lime juice, and as much jalapeño as you dare. Season with salt and pepper.

Prep the rest of the ingredients
7

Halve, pit and slice the avocado in the peel. Scoop out slices with a spoon. Thinly slice the chicken breasts.

8

Assemble: Mound the romaine onto plates and top with the black bean mixture, sliced chicken and pico de gallo. Place avocado slices to each side and drizzle with the vinaigrette. Enjoy!