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20 minutes

Mexican-Style Chicken Bowls

Warm Cherry Tomato, Zucchini & Black Bean Salad

Cooking time

15 minutes




610 /serving

Take that Mexican vacation you didn’t get over spring break. These happy, hearty bowls bring you playa-side with warmly spiced layers: slices of tender seared chicken, hot from the pan, join a crisp coleslaw dressed in avocado-lime vinaigrette and a dollop of cool, creamy sour cream. Underneath is a vivid salad of warmed elements, including zucchini, cherry tomatoes and black beans to boost the protein quotient. Ándale!

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 140g Cherry tomatoes
  • 100g Shredded red cabbage
  • 15ml Minced garlic
  • 100g Zucchini half-moons
  • 30ml Avocado-lime vinaigrette
  • 540ml Black beans (canned)
  • 43ml Sour cream
  • 10g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Milk, Sesame

You will need:

Medium pan
Large pan (non-stick if possible)
Salt & pepper
Total Fat
22 g
Saturated Fat
5 g
1160 mg
Total Carbs
43 g
7 g
57 g
15 g
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Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
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Mise en place
While the chicken cooks, drain and rinse the black beans. Halve the cherry tomatoes.
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Make the warm salad
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the zucchini; season with the remaining spice blend. Sauté, stirring frequently, 3 to 4 minutes, until lightly browned. Add the black beans and cherry tomatoes; sauté, stirring frequently, 2 to 3 minutes, until warmed through; season with S&P to taste.
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Make the slaw
While the vegetables cook, in a large bowl, combine the cabbage and vinaigrette; season with S&P to taste. Toss well.
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Plate your dish
Divide the warm cherry tomato, zucchini and black bean salad between your bowls. Top with the sliced chicken and slaw. Spoon the sour cream over the chicken. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.