Easy Chipotle Chicken & Brown Rice Bowl
with Pickled Onion Slaw & Ranch Yoghurt
This Mexican-inspired bowl is bursting with all the good stuff. From the subtly smokey chicken to the hearty brown rice, laced with a zingy pickled onion and juicy sweetcorn slaw, you're in for a treat! Top with a ranch dressing-spiked yoghurt for creaminess and tang, plus a coriander garnish for a refreshing hit of flavour to cut through the richness.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
brown rice
1 tin
sweetcorn
Ā½
red onion
2 clove
garlic
1 packet
ranch dressing
(Contains: Eggs, Milk;)
1 packet
chicken breast
1 packet
mild chipotle sauce
(Contains: Soy;)
1 bag
baby spinach leaves
1 bag
slaw mix
1 bag
coriander
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
3 cup
water
Ā¼ cup
white wine vinegar
Utensils
Cooking Steps
ā¢ In a medium saucepan, bring brown rice and the water to the boil over high heat. ā¢ Reduce heat to medium and simmer, uncovered, until rice is soft, 25-30 minutes. ā¢ Drain and return to saucepan.
ā¢ Drain sweetcorn. Thinly slice red onion (see ingredients). ā¢ In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside. ā¢ Finely chop garlic, then transfer to a medium heatproof bowl with a drizzle of olive oil. Microwave in 10 second bursts until fragrant. Add Greek-style yoghurt and ranch dressing, stirring to combine. Set aside. ā¢ Cut chicken breast into 2cm chunks.
ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes. ā¢ Remove pan from heat, then add mild chipotle sauce, tossing chicken to coat. Season with salt and pepper to taste. ā¢ Drain pickled onion. To the cooked brown rice, add baby spinach, slaw mix, pickled onion and corn. Add a dash of pickling liquid and a drizzle of olive oil. Toss to combine and season to taste.
TIP: Chipotle is a mild sauce, but add less if you're sensitive to heat!
ā¢ Divide brown rice and pickled onion slaw mixture between bowls. ā¢ Top with chipotle chicken and ranch yoghurt. ā¢ Tear over coriander to serve. Enjoy!
