Chicken Fajita Feast

🥘 Ingredients

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

🍳 Cookware

• small pot
• medium pot
• paper towels
• small bowl
• baking sheet
• medium bowl
• paper towels

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and thinly slice red onion ; mince a few pieces until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime . Halve, core, and thinly slice bell pepper .

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

   2

   Heat a large drizzle of cooking oil in a small pot (use a medium pot for 4 servings) over medium-high heat. Add minced onion and cook, stirring occasionally, until lightly browned, ⏱️ 3 minutes . Add half the tomato paste and 1/2 tsp fajita spice blend (1 tsp for 4 servings); cook, stirring frequently, until fragrant, ⏱️ 60 seconds . Stir in 1 1/4 cups water (2 1/4 cups for 4), jasmine rice , and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   cooking oil: 4 tsp, tomato paste: 2 unit, fajita spice blend: 2 tbsp, jasmine rice: 1.5 c, salt
3. 

   3

   While rice cooks, pat chicken cutlets dry with paper towels and cut crosswise into 1/2-inch strips. In a small bowl , whisk together chicken stock concentrate , remaining tomato paste, remaining fajita spice blend, a squeeze of lime juice (a big squeeze for 4 servings), and a large drizzle of cooking 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, ⏱️ 17 minutes . Taste and season with salt and pepper if needed.

   chicken cutlets: 20 oz, chicken stock concentrate: 2 unit, black pepper
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: 2 unit, scallions: 4 unit
5. 

   5

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

   flour tortillas: 12 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. Chicken is fully cooked when internal temperature reaches 165 degrees.

   green salsa: 2 unit, smoky red pepper crema: 1/2 c