Place a medium pan over medium heat and add 2 tsp. olive oil.
Pat chicken breasts dry and add to hot pan. Cook until lightly browned, 3-4 minutes.
Flip chicken, and stir in tomato sauce, seasoning, and ¼ cup water. Cook until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Remove from burner, rest 3 minutes, and shred in pan.
While chicken cooks, start rice.
Cook the Rice
Bring a small pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Stir 1 tsp. cilantro (reserve remaining for chimichurri) (prepared while rice cooks) into cooked rice. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Mince cilantro (no need to stem).
Halve lime. Juice one half and cut other half into quarters.
Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Make the Chimichurri
Combine jalapeño, remaining cilantro, 2 tsp. lime juice, 1 Tbsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
Finish the Dish
Plate as pictured on front of card, garnishing with cheese, tortilla strips, sour cream, and chimichurri. Serve lime wedges on the side. Bon appétit!