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substitute ingredient. Not to worry! We make sure every ingredient
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informed should a switch occur, so please check the ingredient
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You Will Need
Medium Oven-Safe Pan
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem and mince oregano. Slice tomato into ¼” rounds. Halve lime. Juice one half and quarter remaining half. Cut olives into ¼" rounds. Rinse chicken, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Sear the Chicken
Heat a medium oven-safe pan over high heat. Add 2 tsp.olive oil and chicken and sear until golden brown, 2-3 minutes on each side. Transfer to a plate, sprinkle with a pinch of Mexican rice seasoning, and return pan to medium-high heat (no need to clean pan).
In the same pan used to sear chicken, add rice, and white portions of green onions and cook until rice is are lightly toasted, 1-2 minutes.
Add Mexican rice seasoning, minced oregano (reserve a bit for garnish), and 1 ½ cups water to the pan and turn heat to high. Bring to a boil, cover, and place in oven for 15 minutes.
Remove cover and stir peas and olives into rice. Nestle chicken and any accumulated juices into rice. Replace cover and return to oven until rice is tender and chicken has reached a minimum internal temperature of 165 degrees, 8-10 minutes.
Plate the Dish
Place a portion of rice on a plate and top with a piece of chicken. Arrange tomato next to rice and season with a pinch of salt. Garnish with green portions of green onions, remaining oregano and lime wedges.
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