Saucy Chicken Burrito Bowls
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Saucy Chicken Burrito Bowls

Saucy Chicken Burrito Bowls

with Charred Green Pepper, Pico de Gallo & Smoky Crema

Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Tex-Mex rendition is fully loaded. Steamy rice is topped with saucy spiced ground pork, charred green pepper and onion, pico de gallo, and smoky red pepper crema. Who needs the tortilla when you’ve got all that?

Calorie Smart

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

Total Time25 minutes
Prep Time10 minutes


serving amount

½ cup

White Rice

1 unit

Yellow Onion

1 unit

Long Green Pepper

2 unit


10 ounce

Chicken Breast Strips

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

1 unit

Tex-Mex Paste

4 ounce

Pico de Gallo

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories500 kcal
Fat13 g
Saturated Fat3.5 g
Carbohydrate55 g
Sugar6 g
Dietary Fiber2 g
Protein36 g
Cholesterol115 mg
Sodium1220 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.


Small pot
Small Bowl
Medium Pan
Paper Towel


Cook Rice

• In a small pot, combine rice, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.


• While rice cooks, wash and dry produce. • Halve, peel, and cut onion into ½-inch-thick wedges. Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Make Crema

• Place smoky red pepper crema in a small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook Veggies

• Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add green pepper and onion. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. • Transfer to a plate.

Cook Pork

• Heat a drizzle of oil in same pan over medium-high heat. Add pork, scallion whites, and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes. • Stir in Tex-Mex paste and ¼ cup water (1⁄3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1-2 minutes more.

Pat chicken dry with paper towels. Swap in chicken (no need to break up into pieces!) or beef for pork.

Finish & Serve

• Fluff rice with a fork. Season with salt and pepper. TIP: Stir in 1 TBSP butter (2 TBSP for 4 servings) for extra richness. • Divide rice between bowls and top with veggies, pork, pico de gallo, crema, and any remaining sauce from pan. Garnish with scallion greens and serve.

Chicken is fully cooked when internal temperature reaches 165°.