Express
Al Pastor Chicken with Spanish-Style Rice
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
Chef
David Padilla
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)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Chili Lime Rice
- 3 oz. Pineapple Chunks
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2 oz. Sour Cream
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2 oz. Shredded Oaxacan Cheese
- 1 oz. Tortilla Strips
- 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.
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Nutrition (per serving)
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Calories700
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Carbohydrates52g
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Net Carbs50g
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Fat32g
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Protein50g
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Sodium1710mg
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
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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.
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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.
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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 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 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 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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