Chipotle Pulled Chicken and Charred Corn Burrito Bowl
Serves 2 | with Quick Rice, Avocado and Cheddar Cheese
With microwave rice, charred corn and chipotle beef, this lunchtime meal is perfect for when you're after something delicious and filling that's also quick to whip up.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
British Chicken Thighs
160 grams
Sweetcorn
1 unit(s)
Garlic Clove
20 grams
Chipotle Paste
1 unit(s)
Avocado
1 unit(s)
Baby Gem Lettuce
60 grams
Mature Cheddar Cheese
(Contains Milk)
125 grams
Baby Plum Tomatoes
1 pouch(es)
Steamed Basmati Rice
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Lay the chicken thighs on a baking tray, drizzle with oil and season with salt and pepper.
b) When the oven is hot, roast on the middle shelf until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
c) While the chcikencooks, drain the sweetcorn in a sieve. Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to be lightly charred.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 0.5cm thick slices.
c) Grate the cheese.
d) Trim the baby gem, halve lengthways, then thinly slice.
e) Quarter the baby plum tomatoes.
a) Once your chicken is cooked, remove from the oven and transfer to a large bowl. Use two forks to shred the chicken as finely as you can. Stir the chipotle paste and the garlic through the chicken.
b) Cook the steamed basmati rice according to packet instructions, then add to a large bowl with the lettuce. Toss to combine then divide between 2 serving bowls.
d) Top the rice and lettuce with the chipotle chicken, charred corn, avocado, baby plums and cheese in separate sections. Drizzle over the mayo (see pantry for amount) to finish.
Enjoy!
