Protein Boost | Late Summer Chicken Burrito Bowls
with Black Beans, Butternut Squash & Feta
Cooking time
25 minutes
Servings
2/4
Calories
970 /serving
Power up on proteins! Add chicken to your meal with our Protein Boost option. Ready to bowl a perfect game? Carefully calibrated with proteins, veggies and grains, this meal strikes the spot. Line each serving with a mound of comforting white rice. Drop in garlic-sautéed zucchini and squash, plus kernels of sweet seasonal corn shaved off the cob and seared chicken. With a hit of Mexican-themed spices and squirt of fresh lime juice, black beans perk up nicely. Add crumbles of briny feta, and it’s right up your alley.
We will send you:
- 2 Chicken breasts
- 1 Green zucchini
- 200g Diced butternut squash
- 1 Lime
- 1 Ear of corn
- 540ml Black beans (canned)
- 160g White rice
- 60g Feta
- 15ml Minced garlic
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Medium pot
2 Large pans
Strainer
Oil
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
7 g
Sodium
1220 mg
Total Carb
138 g
Sugars
12 g
Protein
70 g
Fibre
25 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook & shred the chicken
Meanwhile, pat the chicken dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a bowl. Using two forks, shred the chicken. Reserve the pan.
Mise en place
Meanwhile, cut the corn kernels off the cob (shuck if necessary). Quarter the lime. Drain and rinse the black beans.
Sauté the vegetables
Halve the zucchini lengthwise; thinly slice crosswise. In the reserved pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini, squash and corn. Sauté, 7 to 9 min., until fragrant and nicely browned; season with ½ the spices and S&P.
Sauté the black beans
In a second large pan, heat a drizzle of oil on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the black beans, ¼ cup water (double for 4 portions), the remaining spices and S&P. Sauté, 2 to 3 min., until warmed through; mash ½. Off the heat, add the juice of ½ the lime wedges and S&P; stir well.
Plate your dish
Divide the rice between your bowls. Top with the vegetables, chicken and black beans. Garnish with the cheese (crumble beforehand if desired) and remaining lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
