Al Pastor Chicken with Spanish Style Rice

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Al Pastor? I hardly know her! You'll know these flavors as delicious as soon as you get a forkful of the chicken with pineapple salsa, and cheesy rice with crunchy tortilla and sour cream.

In Your Box (serves 2)

  • Info
    2 oz. Shredded Oaxacan Cheese
  • 13 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Cooked Mexican Rice
  • Info
    2 oz. Sour Cream
  • 1 oz. Tortilla Strips
  • 3 oz. Pineapple Chunks
  • 2 Green Onions
  • ¼ fl. oz. Cholula Hot Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    749
  • Carbohydrates
    47g
  • Fat
    36g
  • Protein
    50g
  • Sodium
    1625mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 1 Mixing Bowl

Before You Cook

  • 1

    Cook the Chicken

    Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. While chicken cooks, make salsa.

  • 2

    Make the Salsa

    Coarsely chop pineapple. Trim and thinly slice green onions. Combine green onions (to taste), pineapple, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.

  • 3

    Prepare the Rice

    For best results, pierce rice bag a few times with a knife, then break up rice inside the bag. Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add rice to hot pan and break up with a spoon until warmed through, 1-2 minutes. Remove from burner and stir in cheese (reserve 1 Tbsp. for garnish) and hot sauce (to taste).

  • 4

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with salsa and garnishing rice with tortilla strips, reserved cheese, and sour cream. Bon appétit!

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