Chicken Fajita Bowls
with Blue Corn Tortilla Chips, Pico de Gallo & Chili Lime Crema
For this fajita-inspired meal, our chefs thought outside the box—errr, tortilla—to create some epic bowls. You’ll start with buttery rice, saucy spiced pork, and sautéed peppers and onions, then jazz things up with Monterey Jack cheese, pico de gallo, chili lime crema, and blue corn tortilla chips. Go wild when you assemble your bowl—that’s the beauty of making it yourself!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
1 unit
Yellow Onion
1 unit
Lime
1 unit
Jalapeño
1 unit
Long Green Pepper
½ cup
Jasmine Rice
3 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Chili Powder
10 ounce
Chicken Breast Strips
1 tablespoon
Southwest Spice Blend
1 unit
Chicken Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains Milk)
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime. Mince jalapeño, removing ribs and seeds for less heat. Halve, core, and thinly slice green pepper into strips.
• In a small pot, combine rice, ¾ cup water (1½ 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, in a small bowl, combine tomato, minced onion, a squeeze of lime juice, and as much jalapeño as you like. Season with salt and pepper. • In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of chili powder (you’ll use the rest later). Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion; cook, stirring occasionally, until browned and softened, 7-9 minutes. Season with salt and pepper. TIP: Lower heat and add a splash of water if veggies begin to brown too quickly. • Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.
• Once veggies are done, heat a drizzle of oil in same pan over medium-high heat. Add pork, Southwest Spice Blend, and remaining chili powder. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in stock concentrate and a splash of water; cook until saucy, 1-2 minutes. Season with salt and pepper.
Pat chicken dry with paper towels. Cook through this step as instructed, swapping in chicken or turkey for pork (no need to break up chicken into pieces!).
• Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls and top with pork and veggies. Drizzle with crema. Top with Monterey Jack and pico de gallo. Serve with tortilla chips and any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
