Chicken Empanada Bowl

with cilantro chimichurri

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

A note about serious food allergies

In Your Box (serves 2)

  • ½ oz. Cilantro
  • 2 Boneless Skinless Chicken Breasts
  • 8 fl. oz. Tomato Sauce
  • Info
    1 Tbsp. Taco Seasoning
  • ½ cup Jasmine Rice
  • 1 Lime
  • 1 Jalapeño Pepper
  • Info
    1½ oz. Shredded Mozzarella
  • 1 oz. Tortilla Strips
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Cook the Chicken

    Cook the Chicken

    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.

  • Step 2 - Cook the 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.

  • Step 3 - Prepare the 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.

  • Step 4 - Make the Chimichurri

    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.

  • Step 5 - Finish the Dish

    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!