Meal Kit

Chicken Empanada Bowl

with cilantro chimichurri

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 8 fl. oz. Tomato Sauce
  • 5.47 oz. Long Grain White Rice
  • 1 Lime
  • Info
    2 oz. Shredded Mozzarella
  • Info
    2 oz. Sour Cream
  • 1 Jalapeño Pepper
  • 1 oz. Tortilla Strips
  • ½ oz. Cilantro
  • 1 Tbsp. Taco Seasoning
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Chicken

    Pat chicken dry. Place a medium pan over medium heat and add 2 tsp. olive oil.

    Add chicken to hot pan and cook until 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. Once simmering, cook until sauce thickens slightly, 3-4 minutes.

    Remove from burner. Rest, 3 minutes.

    Shred chicken into bite-size pieces.

    While chicken cooks and rests, continue recipe.

  2. 2

    Cook the Rice

    Bring a small pot with rice and 11/4 cups water to a boil. Once boiling, reduce to a simmer, cover, and cook until tender, 15-18 minutes.

    Remove from burner and stir in 1 tsp. cilantro (prepared in a later step; reserve remaining for chimichurri). Cover and set aside.

    While rice cooks, continue recipe.

  3. 3

    Prepare the Ingredients

    Mince cilantro (no need to stem).

    Halve lime. Cut one half into wedges and juice the other half.

    Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

  4. 4

    Make the Chimichurri

    In a mixing bowl, combine jalapeño (to taste), remaining cilantro, 1 Tbsp. olive oil, 2 tsp. lime juice, and a pinch of pepper. Set aside.

  5. 5

    Finish the Dish

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

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