Express
Al Pastor Chicken with Spanish Style Rice
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
Chef
David Padilla
Al Pastor? I hardly know her! You'll know these flavors as delicious as soon as you get a forkful of the chicken with pineapple salsa, and cheesy rice with crunchy tortilla and sour cream.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 7 oz. Chili Lime Rice
- 3 oz. Pineapple Chunks
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2 oz. Shredded Oaxacan Cheese
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2 oz. Sour Cream
- 1 oz. Tortilla Strips
- 2 Green Onions
- ¼ fl. oz. Cholula Hot Sauce
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) VqmpYLP7
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Calories680
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Carbohydrates48g
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Net Carbs46g
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Fat31g
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Protein50g
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Sodium1760mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
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
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1 Cook the Chicken
Pat chicken dry, and season both sides with a pinch of salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, make salsa. -
2 Make the Salsa
Coarsely chop pineapple.
Trim and thinly slice green onions.Combine green onions (to taste), pineapple, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside. -
3 Prepare the Rice
For best results, pierce rice bag a few times with a knife, then break up rice inside the bag.
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add rice to hot pan and break up with a spoon until warmed through, 1-2 minutes.Remove from burner and stir in cheese (reserve 1 Tbsp. for garnish) and hot sauce (to taste). -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with salsa and garnishing rice with tortilla strips, reserved cheese, and sour cream. Bon appétit!
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