Chipotle Chicken Bowl

with Quinoa and Guacamole
Spice up your evening with this fiesta dinner!
147 Reviews
Cals 1042 · Prot 69 · Carbs 89 · Fat 53
Low-Carb
Try Hello Chef Now
30 min
Chipotle Chicken Bowl with Quinoa and Guacamole
Spice up your evening with this fiesta dinner!
147 Reviews
Cals 1042 · Prot 69 · Carbs 89 · Fat 53
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil quinoa

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, reduce the heat to low and 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.
Prep

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.
Fry chicken

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.
Simmer

4 Simmer

Reduce the heat to medium. Add the tomato salsa, sugar, measured water and stock cube and simmer for 5 min. Once cooked, season to taste with salt and pepper.
Make guacamole

5 Make guacamole

Meanwhile, cut the avocado in half and remove its 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.
Serve

6 Serve

Divide the quinoa among bowls and top with the spiced chicken, guacamole, tomatoes, and sour cream. Garnish with the remaining coriander. Serve the remaining lime wedges alongside.
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