Chopped & Ready
Chicken Tinga Tacos
with yellow rice
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Hannah Fenton
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 8 fl. oz. Tomato Sauce
- 8 oz. Slaw Mix
- 8 Small Flour Tortillas
- 4 oz. Mixed Diced Peppers
- 3 fl. oz. Chipotle Ranch Dressing
- 1 oz. Grated Cotija
- ½ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Smoked Paprika
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.
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Nutrition (per serving)
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Calories620
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Carbohydrates66g
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Net Carbs61g
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Fat21g
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Protein39g
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Sodium1790mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
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
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Chicken and Peppers
Pat chicken dry and season all over with chile and cumin rub.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken and mixed peppers to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
2 Add the Sauce
Add tomato sauce, smoked paprika, and a pinch of salt to hot pan. Stir to combine and bring to a simmer.
Once simmering, remove from burner.While chicken and peppers cook, continue recipe. -
3 Heat Rice and Assemble Slaw
Carefully massage rice in bag to break up any clumps and remove from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in piri piri seasoning (to taste) and a pinch of salt until combined. Fluff rice with a fork. Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning.While rice microwaves, in a mixing bowl, combine slaw mix and dressing (to taste). Set aside. Kids not a fan of extra heat? Feel free to skip/reduce the dressing. -
4 Heat Tortillas and Finish Dish
Stem cilantro; keeping leaves whole.
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.Microwave until heated through, 30-60 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, filling tortillas with chicken-pepper mixture and slaw (to taste). Garnish with cheese and cilantro. Kids not a fan of extra heat? Feel free to skip/reduce the slaw. Bon appétit!
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