Warning: This bowl contains flavor explosions of the most delightful BOOM! and BAROOM! The chicken cooked in a seasoned tomato sauce, impacts with a gigantic VAROOM, smashing your expectations for what chicken can taste like. The cilantro and jalapeño make for special RATATATAT chimichurri, freshly vibrant. Cheese, tortilla, and sour cream top off the flavor bomb, a true KABOOM of south-of-the-border perfection, easy to make and on your plate.
Bring a small pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Stir 1 tsp. cilantro (prepared while rice cooks; reserve remaining for chimichurri) into cooked rice. Cover and set aside.
While rice cooks, cook 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 on one side until lightly browned, 3-4 minutes.
Flip chicken, and stir in tomato sauce, taco seasoning, and ¼ cup water. Cook until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Remove from burner. Rest chicken 3 minutes, then shred in pan.
While chicken 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 (to taste), remaining cilantro, 1 Tbsp. olive oil, 2 tsp. lime juice, and a pinch of pepper in a mixing bowl.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on rice and topping with chimichurri, cheese, tortilla strips, and sour cream. Squeeze lime wedges over meal if desired. Bon appétit!