Express
Chicken Verde Burrito
with poblanos and adobo rice
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 8 oz. Cooked White Rice
- 2 Large Flour Tortillas
- 4 oz. Black Beans
- 4 oz. Fire Roasted Salsa Verde
- 1 Poblano Pepper
- 1 oz. Shredded Cheddar-Jack Cheese
- 2 tsp. Fiesta Seasoning
- ½ tsp. Adobo Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories680
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Carbohydrates74g
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Net Carbs67g
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Fat25g
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Protein43g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Salted Butter
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Chicken Mixture
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken and poblanos (use less if spice-averse) to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add fiesta seasoning and 1/4 tsp. salt. Stir occasionally until combined, 30-60 seconds.Remove from burner.While chicken mixture cooks, continue recipe. -
3 Heat the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in 1/2 Tbsp. softened butter, beans, adobo seasoning, and a pinch of salt until combined. Fluff rice with a fork. -
4 Assemble Burritos and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 30-60 seconds.Carefully remove from microwave and transfer to a clean, flat work surface.Evenly divide rice, chicken mixture (to taste), cheese, and salsa (to taste) between tortillas, placing in center. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.Plate dish as pictured on front of card, halving burrito, if desired. Bon appétit!
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