Easy Chipotle Chicken & Brown Rice Bowl
with Pickled Onion Slaw & Ranch Yoghurt
This Mexican-inspired bowl is bursting with all the good stuff. From the subtly smokey chicken to the hearty brown rice, laced with a zingy pickled onion and juicy sweetcorn slaw, you're in for a treat! Top with a ranch dressing-spiked yoghurt for creaminess and tang, plus a coriander garnish for a refreshing hit of flavour to cut through the richness.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
brown rice
1 tin
sweetcorn
½
red onion
2 clove
garlic
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
chicken breast
1 packet
mild chipotle sauce
(Contains Soy;)
1 bag
baby spinach leaves
1 bag
slaw mix
1 bag
coriander
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
3 cup
water
¼ cup
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, bring brown rice and the water to the boil over high heat. • Reduce heat to medium and simmer, uncovered, until rice is soft, 25-30 minutes. • Drain and return to saucepan.
• Drain sweetcorn. Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside. • Finely chop garlic, then transfer to a medium heatproof bowl with a drizzle of olive oil. Microwave in 10 second bursts until fragrant. Add Greek-style yoghurt and ranch dressing, stirring to combine. Set aside. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add mild chipotle sauce, tossing chicken to coat. Season with salt and pepper to taste. • Drain pickled onion. To the cooked brown rice, add baby spinach, slaw mix, pickled onion and corn. Add a dash of pickling liquid and a drizzle of olive oil. Toss to combine and season to taste.
TIP: Chipotle is a mild sauce, but add less if you're sensitive to heat!
• Divide brown rice and pickled onion slaw mixture between bowls. • Top with chipotle chicken and ranch yoghurt. • Tear over coriander to serve. Enjoy!