Mexican Spiced Chicken Bowl

with Corn and Guacamole

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Instructions

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1 Boil rice

Rinse the jasmine rice. Add the rice, the measured water and salt to a pan with a lid and bring to a boil. Reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from heat and keep covered until serving.

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2 Make guacamole

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. Chop the fresh coriander and mix it into the guacamole. Season with a pinch of salt. Cut the remaining limes into wedges and set aside.

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3 Fry chicken mix

Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken mince and fry for 4-5 min. Add the tomato paste, drained sweet corn kernels, taco seasoning, brown sugar and a splash of water. Reduce the heat to low and cook for a final 2-3 min. Season with salt and pepper.

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4 Finish and serve

Halve the cherry tomatoes. Divide the cooked rice among bowls. Top with the chicken and corn mix, guacamole and cherry tomatoes. Serve with sour cream.

Tips for fussy eaters

Separate a batch of the chicken mix and don't add the taco seasoning to it.

Pro tip

If you're lucky enough to have leftovers, mix up the rice and chicken and fry them in a pan the next day. Serve with fresh vegetables, sour cream or thick yogurt.

Spice up your evening with this fiesta dinner!

Cooking Time: 20 min

Cals 936 · Prot 51 · Carbs 100 · Fat 42

Gluten-Free

Ingredients

Number of people

Chicken mix

Chicken mince 400 Grams
Vegetable oil 2 Tbsp
Tomato paste 30 Grams
Sweet corn kernels 145 Grams
Taco seasoning 10 Grams
Brown sugar 10 Grams
Water 50 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

Guacamole

Avocado 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
Salt 0.5 Tsp

To serve

Cherry tomatoes 250 Grams
Sour cream 60 Grams

Spice up your evening with this fiesta dinner!

Cooking Time: 20 min

Cals 936 · Prot 51 · Carbs 100 · Fat 42

Gluten-Free

Instructions

photo

1 Boil rice

Rinse the jasmine rice. Add the rice, the measured water and salt to a pan with a lid and bring to a boil. Reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from heat and keep covered until serving.

photo

2 Make guacamole

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. Chop the fresh coriander and mix it into the guacamole. Season with a pinch of salt. Cut the remaining limes into wedges and set aside.

photo

3 Fry chicken mix

Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken mince and fry for 4-5 min. Add the tomato paste, drained sweet corn kernels, taco seasoning, brown sugar and a splash of water. Reduce the heat to low and cook for a final 2-3 min. Season with salt and pepper.

photo

4 Finish and serve

Halve the cherry tomatoes. Divide the cooked rice among bowls. Top with the chicken and corn mix, guacamole and cherry tomatoes. Serve with sour cream.

Tips for fussy eaters

Separate a batch of the chicken mix and don't add the taco seasoning to it.

Pro tip

If you're lucky enough to have leftovers, mix up the rice and chicken and fry them in a pan the next day. Serve with fresh vegetables, sour cream or thick yogurt.

Ingredients

Number of people

Chicken mix

Chicken mince 400 Grams
Vegetable oil 2 Tbsp
Tomato paste 30 Grams
Sweet corn kernels 145 Grams
Taco seasoning 10 Grams
Brown sugar 10 Grams
Water 50 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

Guacamole

Avocado 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
Salt 0.5 Tsp

To serve

Cherry tomatoes 250 Grams
Sour cream 60 Grams
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