Mexican Chicken and Rice Bowl for Dinner
with a Burrito for Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal in this 2-in-1 recipe, fluffy turmeric rice is piled with spiced chicken, a tangle of onions and peppers, fresh salsa, and a dollop of zesty lime crema. The next day, this bowl-tastic meal is effortlessly bundled up into a burrito for a hearty, eat-it-anywhere lunch.
The Burrito for Lunch nutrition information is as follows: Calories: 550, Fat: 23 g, Saturated Fat: 10 g, Carbohydrate: 62 g, Sugar: 5 g, Fiber: 3 g, Protein: 24 g, Cholesterol: 105 mg, Sodium: 750 mg. The nutrition facts panel below represents the nutrient values for the Mexican Chicken Bowl Dinner
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Poblano Pepper
1 unit
Bell Pepper
2 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Lime
2 unit
Chicken Stock Concentrate
1 teaspoon
Turmeric
¾ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
20 ounce
Chicken Breast Strips
1 teaspoon
Chili Powder
6 tablespoon
Sour Cream
(Contains Milk)
3 teaspoon
Hot Sauce
2 unit
Flour Tortilla
(Contains Wheat)
Not included in your delivery
4 teaspoon
Vegetable Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 3 TBSP. Core, deseed, and thinly slice poblano and bell pepper. Dice tomatoes. Finely chop cilantro. Zest lime until you have 1 tsp zest; quarter lime. In a medium bowl, combine tomatoes, minced onion, cilantro, juice from 2 lime wedges, salt, and pepper.
In a small pot, combine 1 ½ cups water, 1 stock concentrate, ½ tsp turmeric (save the rest for another use), and a pinch of salt. Bring to a boil, then stir in rice. Cover and reduce heat to low. Cook until rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, poblano, bell pepper, half the Southwest Spice, salt, and pepper. Cook, stirring, until browned and softened, 4-6 minutes. Turn off heat; remove from pan and set aside.
Pat chicken dry with paper towels. Heat another large drizzle of oil in pan used to cook veggies over medium-high heat. Add chicken; season with chili powder and remaining Southwest Spice. Cook, stirring, until browned and cooked through, 6-8 minutes. Stir in remaining stock concentrate, ¼ cup water, 2 TBSP butter, and cooked veggies until thoroughly combined. Turn off heat. Season with salt and pepper.
Fluff rice with a fork. Stir in 1 TBSP butter until melted. Season with salt and pepper. In a small bowl, combine 1 packet sour cream, lime zest, 1 tsp water, and juice from remaining lime wedges. Season with salt and pepper. Set aside ⅓ of the rice and ⅓ of the chicken mixture for lunch. Divide remaining rice and chicken between bowls. Top with half the salsa. Drizzle with crema and 1 packet hot sauce.
Divide remaining rice, remaining chicken mixture, and remaining salsa between tortillas. Roll into burritos and place in reusable containers. Pack remaining sour cream and hot sauce alongside. Reheat burritos in microwave before enjoying. Serve with sour cream and hot sauce.
