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Fajita Chicken Tenders Over Yellow Rice

Fajita Chicken Tenders Over Yellow Rice

with Charred Baby Bell Peppers

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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!”

Tags:Child friendlyFamily friendlyGluten-freeSpicy
Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Yellow Onion

¼ ounce

Cilantro

2 clove

Garlic

8 tablespoon

Sour Cream

(ContainsMilk)

1 cup

Jasmine Rice

1 unit

Chicken Stock Concentrate

1 teaspoon

Turmeric

1 unit

Lime

24 ounce

Chicken Tenders

12 ounce

Mini Bell Peppers

1 tablespoon

Fajita Spice Blend

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2176 kJ
Calories520 kcal
Fat14 g
Saturated Fat4.5 g
Carbohydrate51 g
Sugar6 g
Dietary Fiber4 g
Protein44 g
Cholesterol140 mg
Sodium270 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
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Place baking sheet with peppers and onion under broiler. Broil until starting to char, 6-8 minutes total, tossing halfway through.

5

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.

6

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.