with Rapid Rice & Tomato Salsa
Ditch the tortilla and dive into this vibrant burrito bowl that’s packed with smokey Mexican-inspired flavours. Mexican Fiesta-spiced chicken strips are served over fluffy basmati rice with a fresh tomato salsa, avocado and drizzle of garlic aioli and mild chipotle sauce. It's the ultimate fresh feast with a bit of kick.
Allergens
Utensils
Tags
Tomato
1
Coriander
1 sachet
Chicken breast strips
320 g
Mexican Fiesta spice blend
1 sachet
Microwavable Basmati Rice
1 packet
Mild Chipotle Sauce
1 packet
Garlic aioli
1 packet
Avocado
1
Halloumi
1 packet
Lemon
1
Olive oil
1 drizzle
- Cut halloumi into 1cm-thick slices.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook halloumi, until golden brown, 1-2 minutes each side. Set aside on a paper towel-lined plate.
- Cook chicken breast strips until browned and cooked through, turning occasionally, 6-8 minutes.
- In the last minute of cook time, sprinkle over Mexican Fiesta spice blend and cook until fragrant.
- Remove from pan and add a splash of water, tossing chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
- Meanwhile, roughly chop tomato and coriander.
- Slice lime into wedges.
- In a small bowl, combine tomato, coriander, a good squeeze of lime juice and a drizzle of olive oil. Season.
- Microwave basmati rice until steaming, 2-3 minutes.
- Divide rice, chicken, halloumi and tomato salsa between bowls.
- Drizzle over mild chipotle sauce and top with mashed avocado and garlic aioli.
- Serve with any remaining lime wedges. Enjoy!
4520
kJ
Energy (kJ)
1080
kcal
Calories
91.2
g
Fat
22.4
g
of which saturates
45.5
g
Carbohydrate
6.2
g
of which sugars
5.4
g
Dietary Fibre
60.2
g
Protein
0
mg
Cholesterol
1720
mg
Sodium
