One-Pan Cheddar Chicken & Crispy Grains
with Scallion Salsa & Sour Cream
For this one pan 15-minute meal, you’ll crisp up a grain blend that stars rice, bulgur, and barley, then finish with fully cooked chicken and a bright squeeze of lime juice. You’ll serve this wholesome bowl with a bevy of tasty toppings: melty white cheddar, scallion salsa, a drizzle of sour cream, and a dash of hot sauce.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Lime
1 unit
Tomato
8 ounce
Sous Vide Chopped Chicken
1 unit
Microwavable Grain Blend
(Contains Wheat)
½ cup
White Cheddar Cheese
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Trim and thinly slice scallions, separating whites from greens. Quarter lime. Dice tomato into ¼-inch pieces.
• In a medium bowl, break up chicken with your hands. (Snip the upper corner of the package and carefully drain liquid before adding chicken to bowl.)
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, about 3 minutes. (For 4 servings, cook 5-7 minutes. Transfer chicken to a large bowl; cover with foil to keep warm. Reserve pan.)
• Add scallion whites and grain blend to pan. Cook, covered, stirring halfway through, until grains are slightly crispy and chicken is warmed through, 2-3 minutes. (For 4 servings, use pan used for chicken. Once grains are slightly crispy, transfer to bowl with chicken; toss to combine.) Stir in a squeeze of lime (biq squeeze of lime for 4); taste and season with salt and pepper if desired.
• Meanwhile, in a small bowl, combine scallion greens, tomato, a drizzle of olive oil, juice from one lime wedge (two wedges for 4 servings), and a pinch of salt and pepper.
• Divide chicken and crispy grains between shallow bowls. Top with white cheddar and scallion pico. Drizzle with sour cream and as much hot sauce as you like. Serve with any remaining lime wedges on the side.
