Packed Tortilla-Crusted Chicken Bowls
with infused rice & side salad
This packed plate is a love letter to Tex-Mex cuisine, with crispy, tortilla-topped chicken roasting away in the oven while you prepare some infused rice, our signature chipotle sauce, and a cheesy, crunchy side salad balances all of the flavours out.
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
85 g
Croustilles de maïs
(Peut contenir Sésame, Lait)
11 g
Mélange d’épices chili-cumin
(Peut contenir Triticale, Noix, Blé, Arachides, Sulfites, Soya, Moutarde, Lait, Sésame)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
¾ tasse(s)
Riz étuvé
7.5 g
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Blé)
1 pièce(s)
Lime
1 pièce(s)
Oignon jaune
2 pièce(s)
Gousses d'ail
56 g
Mélange printanier
113 g
Petites tomates
½ tasse(s)
Monterey Jack, râpé
(Contient Lait)
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
100 g
Tranches de bacon
Pas inclus dans votre livraison
1 cs
Beurre*
0.13 cc
Sel*
0.13 cc
Poivre*
2 cc
Huile*
¼ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
- Smash, peel, then roughly chop garlic.
- Halve baby tomatoes.
- Peel, then cut onion into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Transfer half the tortilla chips to a plate. Set aside. Crush remaining chips to a fine crumb. Transfer to a shallow dish.
- Heat a medium pot over medium-high heat. When the pot is hot, add rice, garlic and onions. Cook for 1 min, stirring often, until fragrant.
- Stir in 1 1/3 cups (2 2/3 cups) water and vegetable stock powder. Bring to a boil over high.
- Once boiling, cover and reduce heat to medium-low. Cook for 15-17 min, until rice is tender and water is absorbed.
- Set aside for 5 min, off heat and still covered.*
- Stir in 1 tbsp (2 tbsp) butter, until melted.
- Meanwhile, in a medium bowl, pat chicken dry with paper towels.
- Add 1 tbsp (2 tbsp) mayo and Chili-Cumin Spice Blend. Season with salt and pepper, then stir to coat.
- Transfer chicken to the shallow dish with crushed tortilla chips. Coat one side of chicken, pressing to adhere chips.
- To an unlined baking sheet, transfer chicken. Drizzle with 2 tsp (4 tsp) oil.
- Roast on the middle rack of the oven for 15-20 min, until cooked through.**
- In a small bowl, combine chipotle sauce with 2 tbsp (4 tbsp) mayo. Set aside.
- In a large bowl, whisk together lime zest, lime juice, remaining mayo, 1/4 tsp (1/2 tsp) sugar, salt and pepper.
- When chicken and rice are cooked, to the bowl with lime dressing, add spring mix and tomatoes, then toss to coat.
- Divide infused rice and chicken between bowls. Serve chipotle sauce alongside chicken for dipping.
- Squeeze a lime wedge over top, to taste.
- Serve salad alongside on plates. Sprinkle cheese and remaining tortilla chips over salad.
- Enjoy!