HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Fajita Bowls
Chicken Fajita Bowls

Chicken Fajita Bowls

with Blue Corn Tortilla Chips, Pico de Gallo & Chili Lime Crema

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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!

Tags:Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Roma Tomato

1 unit

Yellow Onion

1 unit


1 unit


1 unit

Long Green Pepper

½ cup

Jasmine Rice

4 tablespoon

Sour Cream


1 teaspoon

Chili Powder

10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

1 unit

Chicken Stock Concentrate

¼ cup

Monterey Jack Cheese


1.5 ounce

Blue Corn Tortilla Chips

Not included in your delivery

Kosher Salt


2 teaspoon

Cooking Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories780 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate80 g
Sugar9 g
Dietary Fiber6 g
Protein38 g
Cholesterol150 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Large Pan
Medium Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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• 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.