Fajita Chicken with Mexican Rice and Crispy Jalapeños
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
A note about serious food allergies
Still want the great flavors and delicious dinners you’ve come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It’s like you slaved over a hot stove for hours (we’ll keep your secret).
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.
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 Ingredients
Preheat oven to 400 degrees. Remove lid and label, if needed. When ingredient appears in recipe, remove from packaging.
Place rice on bottom of provided tray on one side.
Add Chicken and Topping
Place chicken on other side of tray. Sprinkle chicken with seasoning blend, and top evenly with enchilada sauce and cheese.
Bake the Dish
Bake uncovered in hot oven until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.
Tent dish with foil if browning too quickly.
Carefully remove from oven and garnish with crispy jalapeños (to taste) and sour cream. Bon appétit!
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