Sweet and Smoky Chipotle Chicken
with Fresh Salad and Zesty Rice
Juicy, sweet and sticky chicken breast slices adorn zesty lime rice in this Tex-Mex inspired bowl. A fresh salad of spring mix and plump tomatoes add veggie wholesomeness to an already delicious meal!
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
1 unit(s)
Red Onion
56 g
Spring Mix
1 unit(s)
Lime
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
1 tbsp
Honey
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
2 tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 unit(s)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat oven to 425˚F. Wash and dry all produce. Zest, then juice lime.Cut tomato into 1/4-inch pieces.Peel and cut half the onion into 1/4-inch pieces. Cut remaining onion into 1/8-inch slices.
Heat a medium pot over medium heat.When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec. Add rice, diced onions and half the Zesty Garlic Blend. Cook, stirring often, until rice is fragrant, 2-3 min.Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.Once boiling, 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.
Add remaining onions, lime juice, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.Remove from heat. Transfer onions, including pickling liquid, to a medium bowl.Set aside in the fridge to cool.
Heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels.Season with salt, pepper and remaining Zesty Garlic Blend.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden, 1-2 min per side.Transfer to a parchment-lined baking sheet. Roast in the middle of the oven, 8 min. (NOTE: It’s okay if chicken doesn't cook all the way through at this step.)
Remove chicken from oven after 8 min. Spread honey over chicken and continue roasting in the middle of the oven until golden-brown and cooked through, 7-10 min.**Meanwhile, add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to mix.
Fluff rice with a fork, then stir in lime zest and any chicken juices from the baking sheet. Season to taste with salt and pepper.Add spring mix and tomatoes to the large bowl with dressing. Toss to coat.Thinly slice chicken breasts.Divide rice, chicken and salad between plates.Drizzle chipotle sauce over chicken.
