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One-Pot chicken burrito bowl with black beans and cheddar cheese https://www.metro.ca/userfiles/image/recipes/casserole-burrito-poulet-haricots-noirs-cheddar-11811.jpg PT30M PT40M PT1H10M
Preheat oven to 400°F.Add Mexican spices to the chicken breast.Rub with olive oil and bake on a tray lined with parchment paper for 25 minutes.Alternatively: BBQ the chicken breasts over medium-high heat for 9 minutes. flipping halfway.Dissolve broth cube(s) in boiling water (2 cups per cube).Add rice and dissolved chicken broth to a pot and bring to a boil.Cover, reduce heat to medium and cook for about 10 minutes.Remove from heat and let rest for 5 minutes.Slice bell pepper in strips.Rinse the beans in cold water, drain and reserve.Chop the onion and garlic.Slice the avocado.Add the onion and the garlic to the beans, season with salt, lime juice and coriander. Mix.Add the rice to bowls.Cut the chicken into strips and arrange with all the ingredients on top of the rice.Source: Missfresh.com
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1 avocado 2 cups (500 ml) chicken broth 1/2 cup (125 ml) cheddar 4 g coriander 1 teaspoon (5 ml) mexican spices 1 garlic clove 1/2 cup (125 ml) black beans 2 teaspoons (10 ml) olive oil 1/2 lime 100 ml corn niblets 1/2 red onion 1 chicken breast 1 red bell pepper 3/4 cup (180 ml) brown rice
One-Pot chicken burrito bowl with black beans and cheddar cheese

One-Pot chicken burrito bowl with black beans and cheddar cheese

Rate this recipe
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2
Main course
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    avocado
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    PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 2 cups
    (500 ml)
    chicken broth
  • 1/2 cup
    (125 ml)
    cheddar
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    MAPLE LEAF NATURAL SELECTIONS OR GREENFIELD SLICED DELI MEAT OR BOTHWELL CHEESE

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    170 - 175 g SELECTED VARIETIES


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  • 4 g
    coriander
  • 1 teaspoon
    (5 ml)
    mexican spices
  • 1
    garlic clove
  • 1/2 cup
    (125 ml)
    black beans
  • 2 teaspoons
    (10 ml)
    olive oil
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    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1/2
    lime
  • 100 ml
    corn niblets
  • 1/2
    red onion
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  • 1
    chicken breast
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    SELECTED VARIETIES 17.37/kg


  • 1
    red bell pepper
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  • 3/4 cup
    (180 ml)
    brown rice
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Imprimer ma sélection

Preparation

Preheat oven to 400°F.

Add Mexican spices to the chicken breast.

Rub with olive oil and bake on a tray lined with parchment paper for 25 minutes.

Alternatively: BBQ the chicken breasts over medium-high heat for 9 minutes. flipping halfway.

Dissolve broth cube(s) in boiling water (2 cups per cube).

Add rice and dissolved chicken broth to a pot and bring to a boil.

Cover, reduce heat to medium and cook for about 10 minutes.

Remove from heat and let rest for 5 minutes.

Slice bell pepper in strips.

Rinse the beans in cold water, drain and reserve.

Chop the onion and garlic.

Slice the avocado.

Add the onion and the garlic to the beans, season with salt, lime juice and coriander. Mix.

Add the rice to bowls.

Cut the chicken into strips and arrange with all the ingredients on top of the rice.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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