Express
Chicken Empanada-Inspired Rice Bowl
with cilantro chimichurri
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
Chef
Nigel Palmer
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 fl. oz. Tomato Sauce
- 10.94 oz. Long Grain White Rice
- 2 Limes
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4 oz. Shredded Mozzarella
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4 oz. Light Sour Cream
- 2 Jalapeno Peppers
- 1 oz. Cilantro
- 1 oz. Tortilla Strips
- 4 tsp. Taco 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) 4P6jlxPY
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Calories700
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Carbohydrates81g
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Net Carbs77g
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Fat23g
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Protein46g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Pot
- 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
Customize It Instructions
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a medium pot with rice and 2 1/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until tender, 15-18 minutes.Remove from burner and stir in 2 tsp. cilantro (prepared in a later step; reserve remaining for chimichurri). Cover and set aside.While rice cooks, continue recipe. -
2 Cook the Chicken
Pat chicken dry.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Transfer chicken to a plate and set aside. Keep pan over medium heat. -
3 Add Sauce and Shred Chicken
Add tomato sauce and taco seasoning to hot pan. Bring to a simmer.
Once simmering, stir occasionally until sauce thickens slightly, 3-4 minutes.While sauce simmers, using two forks, shred chicken into bite-sized pieces.After 3-4 minutes, add shredded chicken to pan with sauce. Stir until combined and heated through, 1-2 minutes.Remove from burner. -
4 Make Cilantro Chimichurri and Finish Dish
Mince cilantro (no need to stem).
Halve limes. Juice one lime (reserve remaining halves for garnish).Stem jalapeños, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeños.`In a mixing bowl, combine jalapeños (to taste), remaining cilantro, 2 Tbsp. olive oil, 2 Tbsp. lime juice, 1/4 tsp. salt, and a pinch of pepper. Set aside.Plate dish as pictured on front of card, topping rice with chicken mixture, chimichurri (to taste), cheese, tortilla strips, and sour cream. Squeeze remaining lime halves over dish to taste. Bon appétit!
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