Cheesy BBQ Pulled Chicken Bowls
with Rice, Black Beans & Guacamole | 2 Servings
Our philosophy? BBQ chicken is a staple that shouldn’t be limited to just one season. That’s exactly why our chefs brought this backyard staple inside, giving it some Southwest 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! Yep, lunchtime just got a whole lot more awesome.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
2 unit
Scallions
2 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
Instructions
Wash and dry all produce.
Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. In a small bowl, combine sour cream, guacamole, diced tomato, and scallion whites. Season with salt and pepper.
Microwave rice according to package directions.
Drain beans. Place beans and chicken in a large microwave-safe bowl; season with Southwest Spice. Cover bowl with plastic wrap. Microwave until warmed through, 2 minutes. Remove plastic wrap and season with salt and pepper.
Divide rice between bowls. Top with chicken and beans and dollop with creamy guacamole. Sprinkle with Monterey Jack and scallion greens. Drizzle with hot sauce to taste and serve.
