Cheesy BBQ Pulled Chicken Bowls
with Rice, Black Beans & Creamy Guacamole
Our philosophy? BBQ chicken shouldn’t be limited to just one season. That’s exactly why our chefs brought this backyard staple inside, giving it some Southwestern flair by pairing it with black beans, creamy guacamole, Monterey Jack cheese, and a drizzle of kickin’ hot sauce. Even better than alllll that? It’s ready in just 10 minutes! Lunchtime just got a whole lot better.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
2 unit
Scallions
1.5 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Guacamole
1 unit
Microwavable Rice
13.4 ounce
Black Beans
10 ounce
BBQ Pulled Chicken
1 tablespoon
Southwest Spice Blend
¼ cup
Monterey Jack Cheese
(Contains Milk)
2 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. In a small bowl, combine sour cream, guacamole, tomato, and scallion whites. Season with salt and pepper.
• Microwave rice according to package directions.
• Drain beans. Place beans and pulled chicken* in a large microwave-safe bowl; season with Southwest Spice Blend. Cover bowl with plastic wrap. Microwave until warmed through, 2 minutes. Remove plastic wrap and season chicken and beans with salt and pepper.
• Divide rice between bowls. Top with pulled chicken and beans and dollop with creamy guacamole. Sprinkle with Monterey Jack and scallion greens. Drizzle with hot sauce to taste and serve.
