Oven-Ready
Fajita Chicken
with chili lime butter rice
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Fish (Anchovy), Milk, Eggs, Wheat
Chef
Sarah Thomsen
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.)
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8½ oz. Cooked Jasmine Rice
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2 oz. Sour Cream
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2 oz. Shredded Cheddar-Jack Cheese
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1½ fl. oz. Chipotle Ranch Dressing
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⅘ oz. Chile Lime Butter
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½ oz. Crispy Jalapenos
- 1 tsp. Fajita Seasoning
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) pOM6Yz3X
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Calories760
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Carbohydrates55g
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Net Carbs54g
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Fat38g
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Protein47g
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Sodium1180mg
Recipe Steps
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
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1 Prepare the Ingredients
Turn oven on to 400 degrees. Let preheat, at least 10 minutes.
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.Pat chicken dry. Place chicken in empty side. -
2 Add the Topping
Top chicken evenly with seasoning blend, dressing, and cheese.
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3 Bake the Dish
Cover rice with foil, leaving chicken half uncovered. Bake 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 chicken half with foil.Carefully remove tray from oven. Stir butter and a pinch of salt into rice until melted. Rest, 5 minutes.Top chicken with sour cream and rice with crispy jalapeños (to taste). Bon appétit!
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