Chicken Fajita Bowls
with Blue Corn Tortilla Chips, Pico de Gallo & Chili Lime Crema
- Milk
- Sesame
For this fajita-inspired meal, our chefs thought outside the tortilla—errr, box—to create some seriously epic bowls. You’ll start with a base of buttery rice, saucy spiced chicken, and sautéed peppers and onions, then jazz things up with Monterey Jack cheese, homemade pico de gallo, a chili lime crema, and blue corn tortilla chips. When ready to build your bowl, feel free to go wild with assembly. Crema on bottom! Rice on top of chicken! Crush up your tortilla chips for a crunchy garnish, or serve along the side for scooping—that’s the beauty of making it yourself!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
1 unit
Onion
½ cup
Jasmine Rice
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Chicken Stock Concentrate
1 unit
Long Green Pepper
1 unit
Jalapeño
1 teaspoon
Chili Powder
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
1 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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.
• While veggies cook, pat chicken* dry with paper towels. • Once veggies are done, heat another drizzle of oil in same pan over medium-high heat. Add chicken in a single layer, Southwest Spice, and remaining chili powder. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in stock concentrate and a splash of water; cook until saucy, 1-2 minutes. • Turn off heat. Season with salt and pepper.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest. Season with salt and pepper. • Divide rice between bowls and top with chicken and veggies. Drizzle with crema. Top with Monterey Jack and pico de gallo. Serve with tortilla chips and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tasty blend of ingredients, though some found it a bit bland and suggested adding extra seasoning or herbs.
- Ease of prep: Quick and easy to make, perfect for busy weeknights, though some noted the prep time was longer than stated.
- Suggestions: Consider adding cilantro, black beans, or corn for more flavor and texture; adjust spice level to taste 🌶️.
- Portions: Several mentioned needing more rice; some wished for larger vegetable portions or an extra bag of chips.
- Leftovers: Reheats well, with some saying it tasted even better the next day.
Reviews from our home cooks
Loved the lime jasmine rice and the southwest spice blend chicken flavors. Was confused initially as 'chicken breast strips' came actually as chicken breast chunks/pieces-still cooked up fine and worked out better for the final product/ease of eating. Loved making/eating the chili lime crema for its 'earthy/tangy notes' and contrast to the cooked chicken and veggies flavors. Prep was easy cutting the veggies/fruit up. Blue corn tortilla chips were nice crunchy contrast to accompany the chicken-rice fajita bowls.
A second helping; well worth the wait! We received a humungous ripened jalapeno, at peak heat, that **killed** alongside the chili lime crema. Pico de gallo was, again, such a bright addition lending another cool, crisp, lime-infused bite to this meal. Can't say it enough -- the blue corn tortilla chips must be added to the 'Sides & Complements' option, maybe even as an add-on menu item specific to this recipe for those who might pay an extra [MASKED] for a second bag (here, yes, please --- second bag!). Even our local 'quality grocer' blue corn chips can't match up in density, flavor or 'dip integrity' (chip crumbs are for tortilla soup, not pico!!)
This was my favorite meal of the week. Even though there wasn't much chicken, it had the best amount/quality over the other chicken dishes. The only thing I would change is a bit more cheese and maybe some cilantro for toppings and/or the pico. The blue corn tortilla chips made this dish perfect.
Omg I couldn't stop eating once I had my first bite. This Pico de Gallo was so delicious! Also the Blue Corn Tortilla Chips were really good. I ate them as a snack the next day and it was just the right amount of salt on them! The chips were hellofresh brand... where can I buy some so I can eat more?🥺
We love these bowls. The addition of the blue corn tortillas gives color and crunch. I crush a few over the dish and then serve the rest on the side of the dish. So good!
The addition of the blue corn tortilla chips was great and made it different from the other mexican bowl types recipies you have! It added great texture to the dish.
Excellent and easy to make! Burrito bowls are a favorite meal in our house. The blue corn chips were delicious! I will be looking for those at the store.
This is what I call comfort food! Delicious, especially when scooped up onto a blue corn tortilla chip with a bit of every flavor in the bite!
The pico de gallo needs cilantro. The onions should be red onions instead. The pineapple salsa that comes with pulled pork and black bean tacos also adds another nice dimension to the chicken fajita bowls.
These chicken fajita bowls are so full of flavor. Paired with the jasmine rice made it even better and unexpected.
