Fast Fiery Chipotle Chicken & Brown Rice Bowl
with Charred Corn Salsa & Sour Cream
- Soy
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
We’ve paired tender, spiced chicken with some earthy brown rice and a hit of sweetness for a fiesta-filled bowl that’s bursting with personality. A cheeky dollop of cool sour cream and salsa are the perfect finishing touches to balance that punchy chipotle kick.
Ingredients
1 tin
Sweetcorn
1
Tomato
1
Spring Onion
1
Chicken Breast Strips
1 sachet
Mexican Fiesta Spice Blend
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Light Sour Cream
(Contains: Milk;)
1
Baby Cos Lettuce
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar* (pantry)
½ tbs
honey
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is
tender and water is absorbed, 10 minutes.
• Meanwhile, drain sweetcorn.
• Roughly chop tomato and baby cos lettuce.
• Thinly slice spring onion.
TIP: The rice will finish cooking in its own steam, so don’t peek!
- Heat a large frying pan over high heat.
- Cook sweetcorn until lightly browned, 4-5 minutes.
- Transfer to a small bowl. Add tomato, a drizzle of white wine vinegar and olive oil. Toss to combine and season.
TIP: Cover the pan with a lid if the kernels are “popping” out.
- In a medium bowl, combine chicken strips, Mexican Fiesta spice blend and a drizzle of olive oil.
- Return frying pan to high heat with a drizzle of olive oil.
- Cook chicken strips in batches, until golden, 2-4 minutes.
- Remove pan from heat and add mild chipotle sauce and the honey, tossing to coat.
- Microwave brown basmati rice until steaming, 2-3 minutes.
- Divide rice, charred corn salsa and chipotle chicken between bowls.
- Top with mashed avocado, light sour cream and spring onion to serve. Enjoy!
