Organic Chicken Breast Fajita Bowls
with Spiced Rice
Everything you love about fajitas is piled into a bowl: Spiced rice, Mexican-seasoned chicken, chunky salsa, tangy sour cream and cheese. Mix, match and dig in!
Ingredients: Organic chicken breast • Sweet bell pepper • Basmati rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Red onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Organic Chicken Breast
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
16 g
Mexican Seasoning
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
½ cup
Tomato Salsa
(May contain traces of: Sesame, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, Crustaceans, Egg, Fish, Gluten)
1 unit(s)
Garlic, cloves
1 unit(s)
Red Onion
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel, then mince or grate garlic. Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, pat chicken dry with paper towels.
- Cut into 1-inch wide strips,
- To a medium bowl, add chicken, half the garlic and half the Mexican Seasoning. Season with salt and pepper, then toss to coat.
- Add rice to the boiling water. Reduce heat to low. Cover and cook 12-14 min, until rice is tender and water is absorbed.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear 2-3 min per side, until golden.
- Remove the pan from heat.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven 7-10 min, until cooked through.**
- Meanwhile core, then cut pepper into 1/2-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- 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 3-4 min, stirring often, until peppers are tender-crisp.
- Remove the 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 (1 tbsp) oil, then rice. Cook 2-3 min, stirring occasionally, until any liquid is absorbed and rice starts to brown.
- Add veggie mixture. Season with salt and pepper.
- Cook 1-2 min, stirring often, until warmed through.
- Divide fajita rice between bowls.
- Top with chicken and salsa.
- Sprinkle cheese over top.
- Dollop with sour cream.
If you've opted to get organic chicken breasts, cut into 1-inch wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
