Fajita Chicken with Mexican-Style 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 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 worked for hours over a hot stove (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
Customize It Instructions
If using sirloin, follow same instructions as chicken in Steps 1, 2, and 3, baking uncovered in hot oven until steak reaches minimum internal temperature, 15-20 minutes. Rest, 3 minutes.
Prepare the Ingredients
Preheat oven to 400 degrees.
Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging.
Place rice in one side of provided tray. Place chicken in other side of tray.
Add the Topping
Top chicken evenly with seasoning blend, dressing, 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.
If browning too quickly, tent dish with foil. Carefully remove tray from oven. Stir butter into rice until melted. Rest, 5 minutes. Top chicken with sour cream and garnish rice with crispy jalapeños (to taste). Bon appétit!
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