Express
Family
Weeknight Chicken Burrito Bowl
with corn and bean salsa
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 8 oz. Black Beans
- 6 oz. Mixed Diced Peppers
- 5 oz. Frozen Corn
- 4 oz. Fire Roasted Salsa
- 2 oz. Shredded Cheddar-Jack Cheese
- 2 oz. Light Sour Cream
- 1 oz. Tortilla Strips
- 1½ tsp. Adobo Seasoning
- 2 tsp. Fajita 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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Calories520
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Carbohydrates52g
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Net Carbs47g
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Fat16g
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Protein40g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Microwave-Safe Bowls
- 1 Large Non-Stick Pan
- 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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Drain and rinse beans in a colander/strainer.
Pat chicken dry and season all over with fajita seasoning. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add mixed peppers and chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add half the fire-roasted salsa (to taste; reserve remaining for corn and beans) and 1/4 tsp. salt. Stir occasionally until combined, 1-2 minutes.Remove from burner.While chicken mixture cooks, continue recipe. -
3 Make the Corn and Bean Salsa
Place corn in a microwave-safe bowl.
Microwave uncovered until heated through, 30-60 seconds.Carefully remove from microwave.Stir in beans, remaining fire-roasted salsa (to taste), 1/3 the adobo seasoning (reserve remaining for rice), and a pinch of salt and pepper until combined. Set aside. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In another microwave-safe bowl, combine rice, 1 tsp. olive oil, remaining adobo seasoning, and 1/4 tsp. salt.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with chicken mixture (to taste). Garnish with corn and bean salsa (to taste), sour cream, cheese, and tortilla strips. Bon appétit!
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