Pret A Manger Chipotle Chicken Super Plate
Smoky chargrilled chicken with black bean mole, fresh avocado, feta cheese, and chargrilled peppers on a bed of brown rice and quinoa.
Contains Allergens
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Why you'll love it
Experience Pret A Manger's bold Mexican-inspired flavors at home with this protein-packed Chipotle Chicken Super Plate. Featuring tender chargrilled chicken, rich black bean mole, and creamy avocado, this dish delivers 694 calories with an impressive 49g of protein.
About the original
Pret A Manger's Chipotle Chicken Super Plate brings together Mexican-inspired ingredients with a focus on high-quality proteins and fresh vegetables. The smoky chipotle flavor combined with the earthy black bean mole creates a satisfying meal that's become a lunchtime favorite for those seeking a balanced, flavorful option.
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Ingredients
Main Components
- 200 g Chicken Breast — chargrilled
- 100 g Black Bean Mole
- 1 piece Avocado — sliced
- 40 g Feta Cheese — crumbled
- 80 g Red Pepper — chargrilled
- 100 g Brown Rice — cooked
- 50 g Red Quinoa — cooked
- 2 tbsp Chipotle Ketchup
Method
Cook brown rice and red quinoa according to package directions. Mix together and set aside to cool slightly.
Season chicken breast with salt, pepper, and chipotle seasoning. Heat a griddle pan over high heat and cook chicken for 6-7 minutes per side until charred and cooked through. Let rest 5 minutes, then slice.
Chargrill red peppers on the same pan until softened and slightly charred, about 5 minutes. Slice into strips.
Warm the black bean mole in a small saucepan over medium heat, stirring occasionally.
Assemble the bowl: Start with rice and quinoa as the base, top with sliced chicken, black bean mole, chargrilled peppers, sliced avocado, crumbled feta, and a drizzle of chipotle ketchup.
Tips & Variations
- Pound the chicken breast to an even thickness before cooking for consistent doneness and better charring.
- Let the chicken rest after cooking - this keeps it juicy and makes slicing easier.
- Make your own chipotle seasoning by blending smoked paprika, cumin, garlic powder, and a pinch of cayenne.
- Char the peppers directly over a gas flame or under a hot grill for authentic smoky flavor.
- The black bean mole can be made in advance and frozen in portions for quick assembly.
- Add a squeeze of lime juice just before serving to brighten all the flavors.
- For extra heat, add sliced jalapeños or a dash of hot sauce.
- Use leftover chicken in wraps, quesadillas, or salads the next day.
FAQs
- Can I use chicken thighs instead of breast?
- Absolutely! Chicken thighs will be more flavorful and juicy. Adjust cooking time to 8-9 minutes per side and ensure internal temperature reaches 75°C (165°F).
- Where can I buy black bean mole?
- Look in the Mexican food aisle of supermarkets, or make your own by blending cooked black beans with chipotle peppers, tomatoes, cocoa powder, and spices. Many specialty stores also stock ready-made mole paste.
- Can I make this dairy-free?
- Yes! Simply omit the feta cheese or substitute with dairy-free feta alternatives made from nuts or tofu. The dish is still delicious without it.
- How spicy is this dish?
- The chipotle provides a moderate, smoky heat rather than intense spiciness. Adjust the chipotle ketchup amount to your preference, or omit it entirely for a milder version.
- Can I meal prep this recipe?
- Yes! Cook the chicken and store sliced in an airtight container for up to 3 days. Keep the avocado separate (slice just before serving) and store other components separately. Reheat the chicken and grains, then assemble.
- What's a good vegetarian alternative?
- Replace the chicken with grilled portobello mushrooms, crispy tofu, or additional black beans. Season with the same chipotle spices for that smoky flavor.
Nutrition (per serving)
| Calories | 694 kcal |
|---|---|
| Protein | 49.3 g |
| Fat | 31.4 g |
| Carbs | 47.3 g |
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