Spicy Chipotle Chicken & Rice Bowls with Tomatoes, Bell Pepper & Peanuts

Spicy Chipotle Chicken & Rice Bowls

with Tomatoes, Bell Pepper & Peanuts

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

To top our fluffy brown rice and tender sautéed veggies, we’re searing chicken with a complex, spicy glaze of fiery chipotle paste, sweet honey, and tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree. It’s all complete with a garnish of roasted peanuts for delightful crunch and nutty flavor in each bite.
15 green SmartPoints® per serving
13 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Get Cooking

Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW™ Approved
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Spicy Chipotle Chicken & Rice Bowls with Tomatoes, Bell Pepper & Peanuts
Title
  • 10 oz Chicken Breast Strips
  • ½ cup Brown Rice
  • 4 oz Grape Tomatoes
  • 2 Scallions
  • 2 tsps Chipotle Chile Paste
  • 2 tsps Tamarind Paste
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Grated Cotija Cheese
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Honey
  • 1 Bell Pepper
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients & make the glaze
2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, whisk together the honey (kneading the packet before opening), tamarind paste, 1/4 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

Cook the chicken & serve your dish
4 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables and cooked chicken (including any glaze from the pan). Garnish with the sliced green tops of the scallions, chopped peanuts, and cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, whisk together the honey (kneading the packet before opening), tamarind paste, 1/4 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Prepare the ingredients & make the glaze
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables and cooked chicken (including any glaze from the pan). Garnish with the sliced green tops of the scallions, chopped peanuts, and cheese. Enjoy!

Cook the chicken & serve your dish
Browse Steps
1 of 4