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Creamy Chipotle Chicken
with Cilantro Rice & Cotija Cheese
25 MIN
+$2.95/serving
2 Servings
From the Test Kitchen
Our verdant cilantro sauce (which also features onions, garlic, jalapeño, and lime juice) lends bold, herbaceous flavor to sautéed vegetables and rice—a satisfying accompaniment to bites of tender chicken dressed with a delightfully spicy-sweet chipotle mayo.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories770 Cals (est.)
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fresh
ingredients
Title
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8 oz Plant-Based Beyond Chicken® Breaded Tenders
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½ cup Long Grain White Rice
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¼ cup Cornstarch
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1 Poblano Pepper
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2 Tbsps Grated Cotija Cheese
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2 Tbsps Mayonnaise
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2 tsps Chipotle Chile Paste
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¼ cup Cilantro Sauce
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2 tsps Honey
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1 Yellow Onion
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. Combine the sliced onion and sliced pepper in a bowl. In a large bowl, whisk together the mayonnaise, honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
3
Bake & dress the tenders
Line a sheet pan with foil. Place the tenders on the foil (you'll omit the cornstarch for Beyond Chicken®). Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Transfer to the bowl of sauce; stir to coat.
*An instant-read thermometer should register 145°F for Beyond Chicken®
4
Cook the vegetables & serve your dish
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Turn off the heat. Transfer to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed tenders over the finished rice and vegetables. Garnish with the cheese. Enjoy!
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. Combine the sliced onion and sliced pepper in a bowl. In a large bowl, whisk together the mayonnaise, honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
3
Bake & dress the tenders
Line a sheet pan with foil. Place the tenders on the foil (you'll omit the cornstarch for Beyond Chicken®). Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Transfer to the bowl of sauce; stir to coat.
*An instant-read thermometer should register 145°F for Beyond Chicken®
4
Cook the vegetables & serve your dish
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Turn off the heat. Transfer to the pot of cooked rice; add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed tenders over the finished rice and vegetables. Garnish with the cheese. Enjoy!
Tips from Home Chefs