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Time
40 min
Level
Basic
Author
hellofresh

Pineapple Chicken for Dinner | with Southwestern Burritos for Lunch

spicy
milk
wheat
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Core, seed, and thinly slice poblano. Halve, peel, and thinly slice onion. Mince a few slices until you have 1 TBSP. Drain pineapple, reserving juice. Finely chop tomato. Roughly chop cilantro. Zest, then quarter lime. Place rice and 1 ¼ cups water in a small, lidded pot. Cover and bring to a boil, then reduce heat to a gentle simmer. Cook until tender, about 15 minutes. Keep covered until ready to serve.
2
Meanwhile, in a small bowl, combine tomato, minced onion, half the cilantro, 1 TBSP pineapple juice, juice from two lime quarters, and a pinch of salt. In a separate small bowl, stir together 4 TBSP sour cream (2 packages) and a pinch of chipotle powder. Add water, 1 tsp at a time, until mixture has a drizzling consistency. Season with salt and more chipotle powder to taste.
3
Pat chicken dry with a paper towel. Season all over with Southwest spice, a small pinch of chipotle powder, salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium heat (use a nonstick pan if you have one). Add chicken and cook until brown and cooked through, about 8 minutes per side. Transfer to a cutting board to rest.
4
Meanwhile, in a separate large pan, heat a drizzle of olive oil over medium-high heat. Add pineapple and cook, stirring, until browned, 3-5 minutes. Transfer to a plate. Heat another drizzle of olive oil in same pan. Add poblano, sliced onion, and a big pinch of salt. Cook, stirring, until softened, about 5 minutes. Remove from heat.
5
Slice chicken. Fluff rice with a fork, then stir in lime zest and 1 TBSP butter. Season with salt and pepper. Set aside ½ cup rice for lunch, then divide remainder between bowls for dinner. Top with pineapple and half the chicken. Reserve ½ cup poblano mixture for lunch, then spoon remainder onto bowls along with salsa, crema, and remaining cilantro. Serve with remaining lime quarters on the side.
6
In the morning, divide reserved rice, chicken, and veggie mixture among tortillas. Sprinkle with cheese. Roll into wraps and pack each with sour cream. When ready to eat, microwave until warm, about 15 seconds. Enjoy with sour cream for dipping.
Micro nutrients
Total weight
775.29g
Carbs
90.74g
Dietary fiber
6.15g
Sugar
14.52g
Fats
52.51g
Saturated
20.88g
Poly
5.05g
Mono
18.37g
Trans
0.57g
Proteins
120.07g
Calcium
66.82%
Iron
57.82%
Magnesium
57.33%
Vitamin A
61.68%
Vitamin C
283.64%
Vitamin D
0.7%
Vitamin B6
7.34%
Vitamin B12
0mg
Cholesterol
230.8%
Sodium
144.34%
Potassium
61.91%
Percentages are based on a diet of 2000 calories a day.
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