Saucy Chicken Burrito Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Saucy Chicken Burrito Bowls

Saucy Chicken Burrito Bowls

with Chicken Thighs, Charred Poblano, Smoky Crema & Cilantro Lime Rice

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 cilantro-lime rice is topped with saucy spiced chicken thighs, charred poblano and onion, salsa fresca, 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

Jasmine Rice

1 unit


1 unit

Red Onion

1 unit


1 unit

Long Green Pepper

¼ ounce


10 ounce

Diced Chicken Thighs

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

1 unit

Tex-Mex Paste

Not included in your delivery



1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories580 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber5 g
Protein34 g
Cholesterol155 mg
Sodium1050 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
Small pot


Cook Rice

• In a small pot, combine rice, ¾ cup water (1½ 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. • Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 TBSP. (For 4 servings, mince a few wedges until you have 2 TBSP.) Zest and quarter lime. Core, deseed, and dice green pepper into ½-inch pieces. Mince cilantro.

Make Salsa & Crema

• In a small bowl, combine tomato, minced onion, and juice from half the lime; season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook Veggies

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

Cook Chicken

• Add another drizzle of oil to same pan over medium-high heat. Add chicken* and a big pinch of salt. Cook, stirring occasionally, 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 chicken is cooked through, 1-2 minutes more. Turn off heat.

Finish & Serve

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and half the cilantro. Season with salt and pepper. • Divide rice between bowls and top with veggies, saucy chicken, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.