Mexican Chicken Burrito Bowl

Name: Mexican Chicken Burrito Bowl with Cauli Rice & Avo-Coriander Salsa
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 carrot; 1 tomato; 1 bag coriander; 1 avocado; 1 drizzle white wine vinegar; 1 packet cauliflower rice; 1 packet chicken breast; 1 packet tomato paste; 10 g butter; ½ cup water; 1 packet garlic paste; 1 sachet Mexican Fiesta spice blend

with Cauli Rice & Avo-Coriander Salsa

4.1

(308)

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Give chicken breast some heat with our Mexican Fiesta spice blend and you have a flavourful protein for a carb conscious burrito bowl. The garlicky cauli rice is so fluffy and flavourful, you won't even miss the rice. The creamy, cooling, and zingy salsa is the cherry on top.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Dietitian approved

•Naturally Gluten-Free

•Not Suitable for Coeliacs

•Easy Prep

•Calorie Smart

•Under 30g carbs

•Spicy

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

carrot

1

tomato

1 bag

coriander

1

avocado

1 packet

cauliflower rice

1 packet

chicken breast

1 packet

tomato paste

1 packet

garlic paste

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

10 g

butter

(Contains: Milk;)

½ cup

water

Nutritional Values

Energy (kJ)1994 kJ

Fat24.8 g

of which saturates5.8 g

Carbohydrate20.1 g

of which sugars15 g

Dietary Fibre16.3 g

Protein41.2 g

Sodium786 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Grate the carrot. • Roughly chop tomato and coriander. Slice avocado in half, then scoop out the flesh and roughly chop. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine tomato, avocado, coriander, a pinch of salt and a drizzle of white wine vinegar and olive oil. Set aside.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook cauliflower rice until softened, 2-4 minutes. • Add 1/2 the garlic paste and cook, stirring, until fragrant, 1 minute. • Season with salt and pepper. Transfer to a bowl and cover to keep warm.

3

• Return pan to high heat with a drizzle of olive oil. Cook chicken until browned and cooked through (when no longer pink inside), 5-6 minutes. Add carrot and cook until tender, 1-2 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Reduce heat to medium. Add Mexican Fiesta spice blend, tomato paste, the butter and remaining garlic paste. Cook until fragrant, 1 minute. • Stir through the water, then simmer until slightly thickened, 2-3 minutes. TIP: The butter works to balance out the acidity of the tomato paste!