Chicken Fajita Feast

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 pinch
• chicken cutlets
  8 oz
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• fajita spice blend
  1 tsp
• flour tortillas
  4 unit
• green salsa
  2 tbsp
• jasmine rice
  1 c
• lime
  1 unit
• red onion
  1 unit
• salt
  1 pinch
• scallions
  2 unit
• smoky red pepper crema
  2 tbsp
• tomato
  1 unit
• tomato paste
  2 tbsp

🍳 Cookware

• small pot
• small bowl
• baking sheet
• medium bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry produce. Halve, peel, and thinly slice red onion ; mince a few pieces until you have 2 TBSP. Zest and quarter lime . Halve, core, and thinly slice bell pepper .

   red onion: 1 unit, lime: 1 unit, bell pepper: 1 unit
2. 

   2

   Heat a large drizzle of cooking oil in a small pot over medium-high heat. Add minced onion and cook, stirring occasionally, until lightly browned ⏱️ 2 minutes . Add half the tomato paste and ½ tsp fajita spice blend ; cook, stirring frequently, until fragrant ⏱️ 30 seconds . Stir in 1¼ cups water, jasmine rice , and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, tomato paste: 2 tbsp, fajita spice blend: 1 tsp, jasmine rice: 1 c, salt: 1 pinch
3. 

   3

   While rice cooks, pat chicken cutlets dry with paper towels and cut crosswise into ½-inch strips. In a small bowl , whisk together chicken stock concentrate , remaining tomato paste, remaining Fajita Spice Blend, a squeeze of lime juice, and a large drizzle of oil. Toss chicken, sliced onion, and bell pepper on a baking sheet with tomato paste mixture. Season generously with salt and black pepper . Roast on top rack until veggies are browned and chicken is cooked through ⏱️ 14 minutes . Taste and season with salt and pepper if needed.

   chicken cutlets: 8 oz, chicken stock concentrate: 1 unit, black pepper: 1 pinch
4. 

   4

   Meanwhile, finely dice tomato . Trim and thinly slice scallions , separating whites from greens. In a medium bowl , combine tomato, scallion whites, half the scallion greens, and a squeeze of lime juice. Taste and season with salt and pepper.

   tomato: 1 unit, scallions: 2 unit
5. 

   5

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

   flour tortillas: 4 unit
6. 

   6

   Fluff rice with a fork; stir in lime zest. Taste and season with salt and pepper. Transfer chicken and veggies to a serving bowl. Transfer rice to a separate serving bowl; garnish with remaining scallion greens. Serve family style with tortillas, pico de gallo, green salsa , smoky red pepper crema , and remaining lime wedges on the side.

   green salsa: 2 tbsp, smoky red pepper crema: 2 tbsp