Chicken Fajita Bowls
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Chicken Fajita Bowls

Chicken Fajita Bowls

with Spiced Rice

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!

Tags:
Quick
•Family Friendly
Allergens:
Milk

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

4 unit

Chicken Thighs

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

2 tbsp

Mexican Seasoning

3 tbsp

Sour Cream

(Contains Milk)

2 unit

Green Onion

½ cup

Tomato Salsa

1 unit

Lime

1 unit

Garlic, cloves

113 g

Red Onion

½ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Sugar*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat37 g
Saturated Fat12 g
Carbohydrate89 g
Sugar13 g
Dietary Fiber6 g
Protein46 g
Cholesterol160 mg
Sodium2130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot
•Paper Towel
•Medium Bowl
•Measuring Cups
•Measuring Spoons
•Baking Sheet
•Large Non-Stick Pan
•Zester
•Small Bowl

Instructions

Cook rice and prep chicken
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then mince or grate garlic. 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 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.

Cook chicken
2

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. Sear until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 7-10 min.**

Finish prep and make lime crema
3

While chicken cooks, core, then cut pepper into 1/2-inch slices. Peel, then cut onion into 1/4-inch slices. 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.

Cook veggies
4

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

Assemble fajita rice
5

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 veggie mixture and half the green onions. Season with salt and pepper. Cook, stirring often, until warmed through, 1-2 min.

Finish and serve
6

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.