Fajita Chicken Tenders Over Yellow Rice

🥘 Ingredients

• chicken stock concentrate
  1 unit
• chicken tenders
  24 oz
• cilantro
  ¼ ounce
• fajita spice blend
  1 tbsp
• garlic
  2 clove
• jasmine rice
  1 c
• lime
  1 unit
• mini bell peppers
  12 oz
• olive oil
  1 tbsp
• pepper
• salt
• sour cream
  1/2 c
• turmeric
  1 tsp
• water
  1¾ cup
• yellow onion
  1 unit

🍳 Cookware

• medium pot
• large bowl
• baking sheet
• baking sheet

1. 

   1

   Wash and dry all produce. Adjust broiler rack to six inches from heat source and preheat broiler to high. Cut off and discard stem ends from mini bell peppers , then halve lengthwise, removing any seeds. Halve, peel, and slice yellow onion . Mince or grate garlic . Chop cilantro . Cut lime into wedges.

   mini bell peppers: 12 oz, yellow onion: 1 unit, garlic: 2 clove, cilantro: ¼ ounce, lime: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a medium pot over medium heat. Add garlic and turmeric . Cook until fragrant, ⏱️ 1 minutes . Stir in jasmine rice and cook until grains are translucent, another ⏱️ 1 minutes . Add water , chicken stock concentrate , and a pinch of salt . Bring to a boil, then cover and reduce to a simmer. Cook until tender, 15-20 minutes.

   olive oil: 1 tbsp, turmeric: 1 tsp, jasmine rice: 1 c, water: 1¾ cup, chicken stock concentrate: 1 unit, salt
3. 

   3

   Meanwhile, in a large bowl , toss chicken tenders with a pinch of salt and fajita spice blend . Transfer to a lightly oiled baking sheet and arrange in a single layer. On another baking sheet , toss peppers, onion, a drizzle of olive oil, and a pinch of salt and pepper .

   chicken tenders: 24 oz, fajita spice blend: 1 tbsp, pepper
4. 

   4

   Place baking sheet with peppers and onion under broiler. Broil until starting to char, 6-8 minutes total, tossing halfway through.
5. 

   5

   Place baking sheet with chicken tenders under broiler. Broil until cooked through and no longer pink in center, 8-10 minutes total, flipping halfway through. While chicken cooks, stir half the cilantro into rice and fluff with a fork.
6. 

   6

   Divide rice between plates, then top with chicken and veggies. Dollop with sour cream , and garnish with remaining cilantro. Serve with lime wedges on the side for squeezing.

   sour cream: 1/2 c