Chopped & Ready
One Pan
Taqueria Chicken Tacos
with fiesta rice
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
- 16 oz. Cooked White Rice
- 12 Small Flour Tortillas
- 8 oz. Slaw Mix
- 6 oz. Mixed Diced Peppers
- 4 fl. oz. Enchilada Sauce
- 3 oz. Frozen Corn
- 2 oz. Shredded Cheddar-Jack Cheese
- 1½ fl. oz. Buttermilk Ranch Dressing
- 2 tsp. Fiesta Seasoning
- 2 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)
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Calories700
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Carbohydrates81g
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Net Carbs75g
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Fat23g
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Protein42g
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Sodium1700mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
- 1 Microwave
Before You Cook
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Cook the Chicken and Peppers
Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken, mixed peppers, fajita seasoning, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add enchilada sauce (to taste) and 1/4 cup water. Stir often until chicken and peppers are coated, 1-2 minutes.Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce.Remove from burner.While chicken and peppers cook, continue recipe. -
2 Heat the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice, corn, fiesta seasoning, 1/2 tsp. salt, 2 tsp. olive oil, and a pinch of pepper.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork. -
3 Heat the Tortillas
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 30-60 seconds.Carefully remove from microwave.While tortillas microwave, continue recipe. -
4 Assemble Slaw and Finish Dish
In a mixing bowl, combine slaw mix, 1/4 tsp. salt, and dressing.
Plate dish as pictured on front of card, filling tortillas with chicken-pepper mixture and slaw. Garnish with cheese. Bon appétit!
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