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American Recipes
Mexican Chicken and Rice Bowl for Dinner

Mexican Chicken and Rice Bowl for Dinner

with a Burrito for Lunch

Dinner 2 Lunch™
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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*
Tags:Spicy
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsMilk)

3 teaspoon

Hot Sauce

2 unit

Flour Tortilla

(ContainsWheat)

Not included in your delivery

4 teaspoon

Vegetable Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate58 g
Sugar6 g
Dietary Fiber4 g
Protein39 g
Cholesterol195 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Zester
Small pot
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep and Make Salsa
Prep and Make Salsa
1

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.

Cook Rice
Cook Rice
2

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.

Cook Veggies
Cook Veggies
3

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.

Cook and Finish Chicken
Cook and Finish Chicken
4

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.

Finish and Serve Dinner
Finish and Serve Dinner
5

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.

Make Lunch for Two
Make Lunch for Two
6

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.