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SuperQuick Chicken Fajita Bowls

SuperQuick Chicken Fajita Bowls

with Cilantro Rice and Lime Crema
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
710 kcal
Protein
: 
48g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Gluten
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Chicken Breast, Diced

¾ cup

Basmati Rice

(May be present: 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 be present: Milk)

1 tbsp

Tex-Mex Paste

(Contains: Mustard May be present: Egg, Milk, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)

4 g

Garlic Salt

(May be present: 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*

Calories710 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate71 g
Sugar5 g
Dietary Fiber3 g
Protein48 g
Cholesterol155 mg
Sodium1180 mg
Trans Fat0.4 g
Potassium950 mg
Calcium75 mg
Iron3 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.
•Strainer
•Medium Pot
•Measuring Cups
•Small Bowl
•Measuring Spoons
•Large Non-Stick Pan

Cooking Steps

1
  • 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.
2
  • 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!)
3
  • 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.** 
4
  • 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.

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