Chicken al Pastor Bowls
with Fajita Veggies, Pico de Gallo & Cilantro Lime Rice
Inspired by one of our favorite tacos, we ditched the tortillas and created these vibrant rice bowls, all while keeping the toppings fun and fresh. We swapped in quick-cooking ground pork for the thinly sliced pork shoulder typically found in al pastor tacos. Cooked with some sweet heat, it’s served over cilantro-lime rice. Now, get ready for a boat load of toppings! Fajita-spiced pepper and onion, Monterey jack cheese, and pico de gallo, to name a few. Plus, there’s a drizzle of spicy crema for extra richness. And it wouldn’t be al pastor without pineapple, so we top the bowls with sweet, lightly charred pineapple, as well. These bowls are an al pas-tornado of flavors!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Pineapple
1 unit
Lime
1 teaspoon
Chili Powder
1 tablespoon
Fajita Spice Blend
10 ounce
Chopped Chicken Breast
½ cup
Jasmine Rice
1 unit
Tomato
1 unit
Onion
¼ ounce
Cilantro
1 unit
Long Green Pepper
3 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Zest and quarter lime. Drain pineapple over a small bowl, reserving juice. Pat pineapple dry with paper towels.
• In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Roughly chop cilantro. Halve, core, and thinly slice green pepper into strips. • In a second small bowl, combine tomato, minced onion, half the cilantro, and a big squeeze of lime juice to taste. Season with salt and pepper.
• Heat a large, dry pan over medium-high heat. Add pineapple; cook, stirring occasionally, until lightly charred, 3-5 minutes. Transfer to a plate. • Heat a drizzle of oil in same pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until charred and softened, 7-9 minutes. • Add half the Fajita Spice Blend (you’ll use the rest in the next step) and a splash of water; cook, stirring, until fragrant and water has evaporated, 1-2 minutes. Season with salt and pepper. Turn off heat; transfer to plate with pineapple. Wipe out pan. TIP: Tent with foil to keep warm.
• Heat a drizzle of oil in same pan over medium-high heat. Once pan is hot, add pork*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add chili powder, remaining Fajita Spice Blend, reserved pineapple juice, and a big pinch of salt. Cook, stirring, until pork is coated and sauce has reduced, 1-2 minutes. Remove from heat and stir in a big squeeze of lime juice. • In a third small bowl, combine sour cream and hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Open package of chicken* and drain off any excess liquid. Swap in chicken (no need to break into pieces!) for pork.
• Fluff rice with a fork; stir in lime zest, remaining cilantro, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls; top with pork, pineapple and veggies, and pico de gallo. Sprinkle with Monterey Jack. Drizzle with spicy crema. Serve with remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165º.
