Fajita-Spiced Chicken & Black Bean Bowls
with Dark Meat Chicken, Cotija Cheese & Lime Crema
Mexican-style rice bowls are always welcome on our table, and this one is an instant winner. You'll sizzle up juicy spiced dark meat chicken and serve it over a bed of fluffy rice. Top with zesty lime crema, and serve alongside mashed black beans sprinkled with crumbled cotija cheese. A squeeze of lime juice just before serving brings it all together.
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
1 unit
Black Beans
1 tablespoon
Fajita Spice Blend
1 pick
Lime
½ cup
Cotija Cheese
(Contains Milk)
2 unit
Scallions
10 ounce
Diced Skinless Dark Meat Chicken
½ cup
White Rice
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
Sugar
Butter
(Contains Milk)
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 3⁄4 cups water (1 1⁄2 cups for 4 servings), and a 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. • Wash and dry produce. • Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens.
• In a small bowl, combine sour cream, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), juice from half the lime, a pinch of salt, pepper, and as much lime zest as you like. • Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; season with half the Fajita Spice Blend (you’ll use the rest later), a pinch of salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Turn off heat and stir in 1 TBSP butter, 1 TBSP water, and juice from one lime wedge (2 TBSP butter, 2 TBSP water, and juice from two lime wedges for 4 servings). • Meanwhile, in a medium microwave-safe bowl, combine beans and their liquid, remaining Fajita Spice Blend, 1 TBSP butter (2 TBSP for 4), a pinch of salt, and pepper. Cover tightly with plastic wrap; microwave until butter has melted and beans are warmed through, 3-4 minutes. Using a potato masher or fork, gently mash half the beans. Taste and season with salt and pepper if desired.
• Fluff rice with a fork and season with salt and pepper if desired. • Divide rice, beans, and chicken between bowls in separate sections. Drizzle chicken with crema; sprinkle cotija cheese over beans. Garnish everything with scallion greens. Squeeze remaining lime wedge over the top and serve.
Poultry is fully cooked when internal temperature reaches 165°.
