Fajita Chicken Tenders Over Yellow Rice
with Charred Baby Bell Peppers
Dinner is saved by the bell (pepper)! This recipe features three main components that are practically no-fail and guaranteed to please: chicken tenders seasoned in a zesty blend of spices, savory and sunshine-y yellow rice, and adorable mini bell peppers broiled ’til they’re soft and sweet. Most of the cooking happens under the broiler, which means that it’s easy-to-make and easy-to-love—your new dinner motto might just be “fajitas forever!”
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
Mini Bell Peppers
Fajita Spice Blend
Not included in your delivery
Wash and dry all produce. Adjust broiler rack to six inches from heat source and preheat broiler to high. Cut off and discard stem ends from bell peppers, then halve lengthwise, removing any seeds. Halve, peel, and slice onion. Mince or grate garlic. Chop cilantro. Cut lime into wedges.
Heat a drizzle of olive oil in a medium pot over medium heat. Add garlic and turmeric. Cook until fragrant, about 1 minute. Stir in rice and cook until grains are translucent, another 1 minute. Add 1¾ cups water, stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until tender, 15-20 minutes.
Meanwhile, in a large bowl, toss chicken tenders with a pinch of salt and fajita spice blend. Transfer to a lightly oiled baking sheet and arrange in a single layer. On another baking sheet, toss peppers, onion, a drizzle of olive oil, and a pinch of salt and pepper.
Place baking sheet with peppers and onion under broiler. Broil until starting to char, 6-8 minutes total, tossing halfway through.
Place baking sheet with chicken tenders under broiler. Broil until cooked through and no longer pink in center, 8-10 minutes total, flipping halfway through. While chicken cooks, stir half the cilantro into rice and fluff with a fork.
Divide rice between plates, then top with chicken and veggies. Dollop with sour cream, and garnish with remaining cilantro. Serve with lime wedges on the side for squeezing.