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Tex-Mex Style Chipotle Chicken Couscous Bowl
Tex-Mex Style Chipotle Chicken Couscous Bowl

Tex-Mex Style Chipotle Chicken Couscous Bowl

with Soured Cream and Rocket

Load up on flavour with our Tex-Mex Style Chipotle Chicken Couscous Bowl for a delicious dinner. The main flavour here comes from chipotle, full of rich, smoky and fruity flavours with a kick from the chipotle chillies. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
High Protein
Allergens:
Cereals containing gluten
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total15 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

120 grams

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

20 grams

Chicken Stock Paste

240 grams

Diced British Chicken Breast

20 grams

Chipotle Paste

1 carton(s)

Tomato Passata

25 grams

Sun-Dried Tomato Paste

75 grams

Soured Cream

(Contains: Milk)

20 grams

Wild Rocket

Not included in your delivery

200 milliliter(s)

Boiled Water for the Couscous

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)2640 kJ
Energy (kcal)631 kcal
Fat21.8 g
of which saturates10.8 g
Carbohydrate62.5 g
of which sugars14.6 g
Dietary Fibre6.7 g
Protein42.2 g
Salt3.2 g
Potassium124.1 mg
Calcium27.8 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Kettle
Pan

Instructions

Get Started
1
  • Boil a half-full kettle.
  • Slice the pepper into strips.
  • Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry), stir in half the chicken stock paste, then cover tightly with cling film. 
  • Leave to the side for 10 mins or until ready to serve.
Fry Time
2
  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the pepper and chicken, 5-6 mins.
  • Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
Add Flavour
3
  • Stir in the chipotle (add less if you'd prefer things milder), passata, sugar, water (see pantry for both) and remaining chicken stock paste. 
  • Bring to the boil, then lower the heat. Simmer, 3-4 mins. 
  • Meanwhile, stir the sun-dried tomato paste into the couscous.
  • When ready, stir the butter (see pantry) into the chicken. Season with salt and pepper, then remove from the heat. IMPORTANT: Cook the chicken so there's no pink in the middle.
Dinner's Ready!
4
  • Share the couscous between your bowls.
  • Spoon over the chicken.
  • Top with the soured cream and rocket.
  • Drizzle some olive oil over the rocket to finish.  

Enjoy! 

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