with Chipotle-Ranch Dressing
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Chicken breast • Sweet bell pepper • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomato • Thaw-friendly corn (corn, modified vinegar) • Grade A egg • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Ranch dressing (egg, milk) (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Tags
Chicken Breasts
2 unit(s)
Egg
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Spring Mix
113 g
Baby Tomatoes
113 g
Corn Kernels
56.5 g
Feta Cheese, crumbled
0.25 cup
Chipotle Sauce
2 tbsp
Ranch Dressing
2 tbsp
Southwest Spice Blend
6 g
Bacon Strips
100 g
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- To a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high.
- Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.** Drain and rinse egg under cold water for 30 sec, until cool enough to peel. Peel, then cut eggs into quarter wedges. Season with salt and pepper.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to one side of an parchment lined baking sheet.
- Arrange bacon in a single layer on the other side of the baking sheet.
- Sprinkle bacon with half the Southwest Spice Blend.
- Roast in the middle of the oven for 12-14 min, until bacon is crisp and chicken is cooked through.**
- Transfer bacon to a paper towel-lined plate to cool.
- Heat a large non-stick pan over medium.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers, half the corn (use all for 4 servings) and 2 tbsp (1/4 cup) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender. Season with salt, pepper and remaining Southwest Spice Blend.
- Remove from heat.
- Meanwhile, halve tomatoes.
- Roughly chop bacon.
- In a small bowl, combine ranch and chipotle sauce.
- Thinly slice chicken.
- In a large bowl, add half the chipotle-ranch dressing. Add spring mix and tomatoes, then toss to coat.
- Divide salad between bowls. Top with pepper-corn mixture, chicken, eggs and bacon.
- Drizzle remaining chipotle-ranch sauce over top.
- Sprinkle with feta.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to one side of a parchment-lined baking sheet. Arrange bacon in a single layer on the other side of the baking sheet. Sprinkle bacon with half the Southwest Spice Blend. Roast in the middle of the oven for 12-14 min, until bacon is crisp and chicken is cooked through.** Transfer bacon to a paper towel-lined plate to cool. Use the same pan to cook veggies in step 3.
Thinly slice chicken. Top bowls with chicken.
740
kcal
Calories
48
g
Fat
14
g
Saturated Fat
22
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
54
g
Protein
365
mg
Cholesterol
1050
mg
Sodium
0.1
g
Trans Fat
1300
mg
Potassium
200
mg
Calcium
3.5
mg
Iron
with Avocado-Ranch Dressing and Seed Blend
