SuperQuick Chicken Fajita Bowls
with Cilantro Rice and Lime Crema
For a fast and flavourful meal, look no further than our SuperQuick Chicken Fajita Bowls. Filling and packed full of fresh, zesty and flavours, this dinner is sure to be a crowd-pleaser.
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
340 g
Chicken Breast, Diced
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Sweet Bell Pepper
56 g
Onion, sliced
7 g
Cilantro
1 unit(s)
Lime
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Egg, Milk, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and garlic salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Juice half the lime. Cut remaining lime into wedges.
- In a small bowl, combine sour cream and 1/2 tbsp (1 tbsp) lime juice. Season with salt. (NOTE: This is your lime crema!)
- Heat a large non-stick pan over high.
- While the pan heats, snip a corner of chicken packaging and drain excess liquid.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 1 min, stirring occasionally, until beginning to brown.
- Add onions, peppers, Tex-Mex paste and 1 tbsp (2 tbsp) water. Cook 3-4 min, stirring often, until chicken is golden and cooked through and veggies are tender-crisp.**
- Using scissors, snip cilantro.
- Fluff rice with a fork, then stir in half the cilantro and 1 tbsp (2 tbsp) butter. Season with salt.
- Divide rice between bowls. Top with chicken and veggie mixture.
- Dollop with lime crema, then sprinkle with remaining cilantro.
- Squeeze a lime wedge over top.
