Coconut-Crusted Jalapeño Chicken with Mojito Lime Rice and Peppers
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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.
Prepare The Ingredients
Preheat oven to 400 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Combine rice, fajita mix, seasoning blend, 2 tsp olive oil, ¼ tsp salt and a pinch of pepper in provided tray until completely combined. Spread into a single layer on one side.
Add Chicken and Make Topping
Place chicken on empty side of pan.
Combine crispy jalapeños and jalapeño jelly in provided jar until completely combined.
Finish The Dish
Bake uncovered in hot oven until rice is tender and chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes. Carefully remove from oven. Rest chicken 5 minutes. Top chicken with jalapeño mixture and toasted coconut. Bon appétit!
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