Chipotle Chicken Bowl
with Quinoa and Guacamole
Spice up your evening with this fiesta dinner!
Cals 1051 · Prot 69 · Carbs 90 · Fat 51
Low Carb
30 min
Spice up your evening with this fiesta dinner!
Cals 1051 · Prot 69 · Carbs 90 · Fat 51
Low Carb
Ingredients
Chicken
Chicken mince
400 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Tomato paste
70 Grams
Taco seasoning
10 Grams
Smoked paprika powder
2 Grams
Chipotle powder
2 Grams
Mild tomato salsa
60 Grams
Brown sugar
5 Grams
Water
100 ML
Chicken stock cube
4*5*9*15*
1 Piece
Black pepper
0.5 Tsp
Quinoa
White quinoa
150 Grams
Water
300 ML
Salt
0.5 Tsp
Guacamole
Lime
1 Piece
Fresh coriander
15 Grams
Avocado
1 Piece
Salt
0.5 Tsp
To serve
Cherry tomatoes
150 Grams
Sour cream
4*
60 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4397 / 1051 |
| Fats (g) | 50.5 |
| of which saturated (g) | 13.4 |
| Carbohydrates (g) | 90 |
| of which sugars (g) | 13.5 |
| Fibers (g) | 18.9 |
| Proteins (g) | 69.4 |
| Salt (g) | 4.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil quinoa
- Add the quinoa to a bowl, cover with warm water and rinse.
- Drain in a fine sieve.
- Add the measured water to a pot and bring it to a boil.
- Add the quinoa and a pinch of salt.
- Cover with a lid and reduce the heat to low.
- Simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
Tip! Washing quinoa with warm water before draining it, helps remove any bitter-tasting components known as saponins from its surface.
2 Prep
- Meanwhile, peel and finely chop the onion.
- Peel and mince the garlic.
- Slice the lime into wedges.
- Chop the cherry tomatoes in half.
- Finely chop the coriander.
3 Fry chicken
- Heat a pan over a medium-high heat with a drizzle of oil.
- Once hot, add the chicken mince and onion with a pinch of salt.
- Fry for 5-7 min or until the chicken is browned and starts to crisp.
- Add the garlic, tomato paste, taco seasoning (spicy!), smoked paprika and a pinch of chipotle (spicy!).
- Fry for 1 min further.
Tip! Make sure your pan is hot so the chicken doesn't stew.
4 Simmer
- Reduce the heat to medium.
- Add the tomato salsa, sugar, measured water and stock cube.
- Simmer for 5 min.
- Once cooked, season to taste with salt and pepper.
5 Make guacamole
- Meanwhile, cut the avocado in half and remove the stone.
- Scoop the avocado out of its skin using a spoon.
- Add to a bowl.
- Squeeze in the juice of half of the limes.
- Mash the avocado with a fork, leaving some bits chunky.
- Add half of the coriander and season well with salt.
6 Serve
- Serve the Chipotle Chicken Bowl with Quinoa.
- Top with the Guacamole, tomatoes, and sour cream.
- Garnish with the remaining coriander.
- Serve the remaining lime wedges alongside.
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