Chipotle Cheddar Chicken with Cilantro Rice and Fajita Vegetables
easy prep & pan included
Prep & Cook Time:25-35 min.
Cook Within:5 days
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
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.
You Will Need
Before You Cook
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
Prepare the Peppers and Rice
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Combine pepper and onion mix, 1 tsp. olive oil, and fajita seasoning in provided tray. Push to upper corner of tray.
Carefully massage rice in bag to break up any clumps. Add rice next to pepper and onion mix. Top with 1 tsp. water.
Add Chicken and Bake Dish
Pat chicken breasts dry. Place chicken in empty space in tray.
Bake uncovered in hot oven, 15 minutes.
Finish the Dish
Carefully remove tray from oven. Top chicken evenly with chipotle aioli and cheese. Bake again until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
While dish bakes, combine sour cream, half the chipotle seasoning (remaining is yours to do with as you please), and 1 tsp. water in a mixing bowl.
Carefully remove tray from oven. Top chicken with sour cream-chipotle mixture (to taste) and tortilla strips. Bon appétit!
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