15 Minute Meal Kit

Al Pastor Chicken with Spanish-Style Rice

stovetop cooking

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 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)

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

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
    701
  • Carbohydrates
    52g
  • Fat
    30g
  • Protein
    50g
  • Sodium
    1708mg

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.

  • If using ahi tuna, follow same instructions as chicken in Step 1, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  1. 1

    Cook the Chicken

    Pat chicken dry, and season both sides with a pinch of salt and 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. 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 pepper in a mixing bowl. Set aside.

  3. 3

    Prepare the Rice

    Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add rice to hot pan and stir often, breaking up rice, until warmed through, 1-2 minutes. Remove from burner and stir in cheese (reserve 1 Tbsp. for garnish) and hot sauce (to taste).

  4. 4

    Finish the Dish

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

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