Chicken Empanada Bowl

with cilantro chimichurri

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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. Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.

In Your Box (serves 2)

  • ½ oz. Cilantro
  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 fl. oz. Tomato Sauce
  • 1 Tbsp. Taco Seasoning
  • ¾ cup Jasmine Rice
  • 1 Lime
  • 1 Jalapeño Pepper
  • Info
    2 oz. Shredded Mozzarella
  • 1 oz. Tortilla Strips
  • Info
    2 oz. Sour Cream

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.

  • Nutrition (per serving)

  • Calories
    823
  • Carbohydrates
    82g
  • Fat
    29g
  • Protein
    52g
  • Sodium
    1299mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and stir in 1 tsp. cilantro (prepared while rice cooks; reserve remaining for chimichurri). Cover and set aside. While rice cooks, cook chicken.

  • 2

    Cook the Chicken

    Pat chicken breasts dry. Place a medium pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Stir in tomato sauce, taco seasoning, and 2 Tbsp. water. Bring to a simmer. Cook until sauce thickens to coat chicken, 3-4 minutes. Remove from burner. Rest chicken 3 minutes, then shred in pan. If using ground pork, stir occasionally until no pink remains, 5-7 minutes. If using flank steak, stir occasionally until no pink remains, 4-6 minutes. For both, then add seasoning, tomato sauce, and ¼ cup water and bring to a boil. Once boiling, remove from burner. While chicken cooks, prepare ingredients.

  • 3

    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 and cutting board after working with jalapeño.

  • 4

    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. Set aside.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with chimichurri, chicken, cheese, tortilla strips, and sour cream. Squeeze lime wedges over meal if desired. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.