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.

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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 Jalapeno 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
    820
  • Carbohydrates
    85g
  • Net Carbs
    79g
  • Fat
    31g
  • Protein
    51g
  • Sodium
    1700mg

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

Customize It Instructions

  • If using ground turkey, follow same instructions as chicken in Step 2, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. No need to shred.

  • If using shrimp, follow same instructions as chicken in Step 2, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side. No need to shred.

  • If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as chicken in Step 2, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. No need to shred.

  1. 1

    Cook the Rice

    Bring a small pot with rice and 11/4 cups water to a boil. Reduce to a simmer, cover, and cook until tender, 15-18 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 and prepare ingredients.
  2. 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 1 cup tomato sauce, seasoning blend, and 2 Tbsp. water. Bring to a simmer. Once simmering, cook until sauce thickens to coat chicken, 3-4 minutes.

    Remove from burner. Rest chicken, 3 minutes, then shred in pan.

    While chicken cooks, prepare ingredients.
  3. 3

    Prepare the Ingredients

    Mince cilantro (no need to stem).

    Halve lime. Juice one half and cut other half into wedges.

    Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands and cutting board after working with jalapeño.
  4. 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. 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 to taste. Bon appétit!
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