Chicken Fajita Bowls

Chicken Fajita Bowls

with Spiced Rice

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Everything you love about fajitas piled into a bowl! Spiced rice, Mexican-seasoned chicken thighs, chunky salsa, tangy lime crema and cheese...mix, match and dig in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

Chicken Thighs

¾ cup

Basmati Rice

113 g

Poblano Pepper, chopped

2 tbsp

Mexican Seasoning

3 tbsp

Sour Cream


2 unit

Green Onions

½ cup

Tomato Salsa

1 unit


1 tbsp

Garlic Puree

113 g

Red Onion, sliced

¼ cup

Cheddar Cheese, shredded


Not included in your delivery






Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate87 g
Sugar13 g
Dietary Fiber7 g
Protein42 g
Cholesterol150 mg
Sodium1370 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Medium Bowl
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, pat chicken dry with paper towels. Add chicken, half the garlic puree and half the Mexican Seasoning to a medium bowl. Season with salt and pepper, then toss to coat. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Remove pan from heat. Transfer chicken to a baking sheet. Roast in the middle of the oven until cooked through, 7-10 min.


While chicken cooks, thinly slice green onions. Zest, then cut lime into wedges. Add lime zest, 1/4 tsp sugar (dbl for 4 ppl) and sour cream to a small bowl. Season with salt and pepper, then stir to combine.


Heat the same pan (from step 2) over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then poblano peppers, onions, remaining garlic puree and remaining Mexican Seasoning. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove pan from heat, then transfer veggies to a plate.


Fluff rice with a fork. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring occasionally, until any liquid is absorbed and rice starts to brown, 2-3 min. Add pepper and onion mixture and half the green onions. Season with salt and pepper. Cook, stirring often, until warmed through, 1-2 min.


Thinly slice chicken. Divide fajita rice between bowls. Top with chicken and salsa. Sprinkle cheese and remaining green onions over top. Dollop with lime crema. Squeeze over a lime wedge, if desired.