Chicken Fajita Bowls
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Chicken Fajita Bowls

Chicken Fajita Bowls

with Spiced Rice

Everything you love about fajitas is piled into a bowl: Spiced rice, Mexican-seasoned chicken thighs, chunky salsa, tangy sour cream 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

310 g

Chicken Breast Tenders

¾ cup

Basmati Rice

1 unit

Sweet Bell Pepper

2 tbsp

Mexican Seasoning

3 tbsp

Sour Cream

(Contains Milk)

½ cup

Tomato Salsa

1 unit

Garlic, cloves

1 unit

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

Calories800 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate82 g
Sugar12 g
Dietary Fiber6 g
Protein49 g
Cholesterol135 mg
Sodium1460 mg
Trans Fat0.4 g
Potassium1200 mg
Calcium250 mg
Iron4.5 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


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 (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.• Meanwhile, pat chicken dry with papertowels.• 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 (2 tbsp) oil, 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

• Meanwhile core, then cut pepper into 1/2-inch slices.• Peel, then cut onion into 1/4-inch slices.

Cook veggies

• Heat the same pan (from step 2) over medium-high.• When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions, remaining garlic and remaining Mexican Seasoning. Cook, stirring o en, until peppers are tender-crisp,c3-4 min.• Remove the pan from heat, then transfer veggies to a plate.

Assemble fajita rice

• Flu rice with a fork. Heat the same pan over medium-high.• When hot, add 1/2 tbsp (1 tbsp) oil, 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 o en, until warmed through, 1-2 min.

Finish and serve

• Divide fajita rice between bowls.• Top with chicken and salsa.• Sprinkle cheese over top.• Dollop with sour cream.