Chicken Fajita Bowls
with Spiced Rice
Everything you love about fajitas piled into a bowl! Spiced rice, Mexican-seasoned chicken thighs, chunky salsa, tangy lime crema and cheese. Mix, match and dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
2 tbsp
Mexican Seasoning
3 tbsp
Sour Cream
(Contains Milk)
½ cup
Tomato Salsa
1 unit
Lime
1 unit
Garlic, cloves
113 g
Red Onion
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then mince or grate garlic. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, pat chicken dry with paper towels. Add chicken, half the garlic and half the Mexican Seasoning to a medium bowl. Season with salt and pepper, then toss to coat. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 7-10 min.**
While chicken cooks, core, then cut pepper into 1/2-inch slices. Peel, then cut onion into 1/4-inch slices. Zest, then cut lime into wedges. Add lime zest, 1/4 tsp sugar (dbl for 4 ppl) and sour cream to a small bowl. Season with salt and pepper, then stir to combine.
Heat the same pan (from step 2) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions, remaining garlic and remaining Mexican Seasoning. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove the pan from heat, then transfer veggies to a plate.
Fluff rice with a fork. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring occasionally, until any liquid is absorbed and rice starts to brown, 2-3 min. Add veggie mixture. Season with salt and pepper. Cook, stirring often, until warmed through, 1-2 min.
Thinly slice chicken. Divide fajita rice between bowls. Top with chicken and salsa. Sprinkle cheese over top. Dollop with lime crema. Squeeze a lime wedge over top, if desired.
