Chicken Fiesta Bowls
with Tomato Salsa, Bell Pepper & Monterey Jack Cheese | 2 Servings
We like to call these “fiesta bowls” because they know just how to stir things up at dinnertime. They’ve got all the best ingredients for making your taste buds boogie: tender precooked chicken, warm spices, and a tangy tomato salsa. Plus, garnishes like Monterey Jack cheese, sour cream, and herbaceous cilantro are guaranteed to keep the vibes lively. But the real story of the night might be that this dish can be on the table in as little as 20 minutes.
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
½ cup
Jasmine Rice
1 unit
Yellow Onion
1 unit
Green Bell Pepper
1 unit
Tomato
¼ ounce
Cilantro
1 unit
Lime
8 ounce
Sous Vide Chopped Chicken
1 tablespoon
Fajita Spice Blend
1 unit
Chicken Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains: Milk)
4 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains: Milk)
4 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• In a small pot, combine ¾ cup water and 1 TBSP butter. (For 4 servings, combine 1½ cups water and 2 TBSP butter.) Bring to a boil, then stir in rice. Cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings); mince a few slices until you have 2 TBSP (3 TBSP for 4). Halve, core, and thinly slice bell pepper into strips. Dice tomato. Finely chop cilantro. Quarter lime.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, stirring, until just softened, 4-5 minutes.
• Add chicken* to pan with veggies along with a large drizzle of oil. Season with Fajita Spice Blend, salt, and pepper. Cook, stirring, until chicken is warmed through, 2-3 minutes. • Stir in stock concentrate and ½ cup water (1 cup for 4 servings). Bring to a boil, then reduce to a low simmer; stir in 1 TBSP butter (2 TBSP for 4). Cook until saucy, 1-2 minutes.
• While chicken simmers, in a small bowl, combine tomato, minced onion, half the cilantro, juice from half the lime, salt, and pepper.
• Fluff rice with a fork; season with salt and pepper. • Divide rice between bowls. Top with chicken mixture, salsa, Monterey Jack, and sour cream. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.
