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Tex-Mex-Style Chicken
Tex-Mex-Style Chicken

Tex-Mex-Style Chicken

with Spiced Tomato-Chickpea Rice & Scallion Crema

Recipe Development Team
Recipe Development TeamPublished on October 09, 2024

Bold, savory flavors abound in this hearty meal. You’ll sear Southwest-spiced pork filets to develop a flavorful crust, then roast to tender perfection. Serve them over a bed of seasoned rice studded with chickpeas and fresh tomato, and finish with a drizzle of homemade scallion crema over the top for a cooling finish.

Tags:
Protein Smart
Easy Prep
Allergens:
Milk

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

1 unit

Tomato

1 unit

Chickpeas

1 unit

Tex-Mex Paste

½ cup

Jasmine Rice

10 ounce

Chicken Cutlets

1 tablespoon

Fajita Spice Blend

1.5 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories720 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate77 g
Sugar9 g
Dietary Fiber7 g
Protein46 g
Cholesterol130 mg
Sodium1130 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.

Utensils

Strainer
Small pot
Paper Towel
Large Pan
Baking Sheet
Small Bowl
Aluminum Foil

Instructions

Prep
1

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato. Drain and rinse chickpeas.

Cook Rice
2

• Heat 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium- high heat. Add scallion whites and half the Tex-Mex paste (all for 4) and cook, stirring, until softened, 30-60 seconds. • Stir in rice and 3⁄4 cup water (1 1⁄2 cups for 4); bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 4.

Sear & Roast Pork
3

• Pat pork* dry with paper towels; season all over with half the Fajita Spice Blend (all for 4 servings) and salt. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a baking sheet. • Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board; tent with foil to keep warm.

Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; tent with foil to keep warm. (Skip roasting chicken!)

Finish Rice
4

• Fluff rice with a fork; stir in tomato and chickpeas. Taste and season with salt and pepper if desired.

Make Crema
5

• In a small bowl, combine sour cream and scallion greens. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish & Serve
6

• Thinly slice pork crosswise. • Divide rice between shallow bowls; top with pork. Drizzle crema over pork and serve.

Thinly slice chicken crosswise.

Chicken is fully cooked when internal temperature reaches 165°.

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