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!

Family Friendly

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


serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

2 tbsp

Mexican Seasoning

3 tbsp

Sour Cream

(Contains Milk)

½ cup

Tomato Salsa

1 unit


1 unit

Garlic, cloves

113 g

Red Onion

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories810 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate87 g
Sugar14 g
Dietary Fiber6 g
Protein42 g
Cholesterol150 mg
Sodium1520 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.


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


Cook rice and prep chicken

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. Meanwhile, 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

Meanwhile, 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

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

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

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. Season with salt and pepper. Cook, stirring often, until warmed through, 1-2 min.

Finish and serve

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