Tex-Mex Chicken Burrito Bowl
with Tomato Salsa, Cheddar Cheese & Garlic Aioli
We think burritos are even better in a bowl, don’t you? That way you can mix up all the elements, like juicy Tex-Mex chicken, zingy salsa and fragrant garlic rice for the perfect bite. Or, you can enjoy them on their own, savouring their separate flavours. Either way, it’s a winner for us!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1
tomato
1 tin
sweetcorn
1 packet
chicken breast
1 sachet
Tex-Mex spice blend
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, grate carrot. Finely chop tomato. Drain sweetcorn. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Tex-Mex spice blend and a drizzle of olive oil. Set aside.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Meanwhile, set air fryer to 200°C. • Place chicken steaks into air fryer basket and cook, turning halfway through, until golden and cooked through, 12-15 mins (cook in batches if needed).
TIP: No air fryer? Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• To the bowl with the corn, add tomato, carrot, a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine.
• Slice chicken. • Divide garlic rice between bowls. Top with tomato salsa and chicken. • Dollop over garlic aioli and sprinkle with shredded Cheddar cheese. Tear over parsley leaves to serve. Enjoy!