Pineapple Chicken for Dinner
with Southwestern Burritos 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). The night before, the Southwest-spiced chicken, sliced poblanos with onion, and warm pineapple top a sweet and savory rice bowl. The next day, the leftover ingredients are tucked into a quick burrito that you’ll be proud to show off to your workmates.
*The Lunch Burrito information is as follows: Calories: 710, Fat: 25 g, Saturated Fat: 12 g, Carbohydrate: 61 g, Sugar: 2 g, Fiber: 3 g, Protein: 48 g, Cholesterol: 170 mg, Sodium: 960 mg. The nutrition facts panel below represents the nutrient values for the Pineapple Chicken Dinner
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
2 unit
Poblano Pepper
1 unit
Red Onion
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Lime
¾ cup
Jasmine Rice
24 ounce
Chicken Breasts
4 ounce
Pineapple
1 tablespoon
Southwest Spice Blend
1 teaspoon
Chipotle Powder
8 tablespoon
Sour Cream
(Contains Milk)
½ cup
Mexican Cheese Blend
(Contains Milk)
2 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
4 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Core, seed, and thinly slice poblano. Halve, peel, and thinly slice onion. Mince a few slices until you have 1 TBSP. Drain pineapple, reserving juice. Finely chop tomato. Roughly chop cilantro. Zest, then quarter lime. Place rice and 1 ¼ cups water in a small, lidded pot. Cover and bring to a boil, then reduce heat to a gentle simmer. Cook until tender, about 15 minutes. Keep covered until ready to serve.
Meanwhile, in a small bowl, combine tomato, minced onion, half the cilantro, 1 TBSP pineapple juice, juice from two lime quarters, and a pinch of salt. In a separate small bowl, stir together 4 TBSP sour cream (2 packages) and a pinch of chipotle powder. Add water, 1 tsp at a time, until mixture has a drizzling consistency. Season with salt and more chipotle powder to taste.
Pat chicken dry with a paper towel. Season all over with Southwest spice, a small pinch of chipotle powder, salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium heat (use a nonstick pan if you have one). Add chicken and cook until brown and cooked through, about 8 minutes per side. Transfer to a cutting board to rest.
Meanwhile, in a separate large pan, heat a drizzle of olive oil over medium-high heat. Add pineapple and cook, stirring, until browned, 3-5 minutes. Transfer to a plate. Heat another drizzle of olive oil in same pan. Add poblano, sliced onion, and a big pinch of salt. Cook, stirring, until softened, about 5 minutes. Remove from heat.
Slice chicken. Fluff rice with a fork, then stir in lime zest and 1 TBSP butter. Season with salt and pepper. Set aside ½ cup rice for lunch, then divide remainder between bowls for dinner. Top with pineapple and half the chicken. Reserve ½ cup poblano mixture for lunch, then spoon remainder onto bowls along with salsa, crema, and remaining cilantro. Serve with remaining lime quarters on the side.
In the morning, divide reserved rice, chicken, and veggie mixture among tortillas. Sprinkle with cheese. Roll into wraps and pack each with sour cream. When ready to eat, microwave until warm, about 15 seconds. Enjoy with sour cream for dipping.
