Includes recyclable aluminum tray
Ingredients: Chicken breasts • Sweet bell pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Red onion • Roma tomato • Lime • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Aluminum trays • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro.
Allergens
Tags
Chicken Breasts
2 unit(s)
Flour Tortillas
6 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Cilantro
7 g
Lime
1 unit(s)
Tomato
1 unit(s)
Sour Cream
43 mL
Guacamole
3 tbsp
Cheddar Cheese, shredded
0.25 cup
Chili-Cumin Spice Blend
11 g
Aluminum trays
1 unit(s)
Oil
1.5 tbsp
Sugar
0.125 tsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 475°F. Wash and dry all produce.
- Peel, halve, then cut onion into 1/4-inch slices.
- Core, then cut pepper into 1/4-inch slices.
- To aluminum tray, add peppers, three quarters of the onions, half the Chili-Cumin Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Pat chicken dry with paper towels.
- To a plate, add chicken, remaining Chili-Cumin Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Flip to coat.
- Nestle chicken into tray with veggies, rearranging veggies over chicken if necessary so that chicken is making contact with the bottom of the tray. Roast at the bottom of the oven for 18-24 min until veggies are tender and chicken is cooked through.**
- While veggies and chicken cook, zest, then juice half the lime. Cut remaining lime into wedges.
- Finely chop remaining onion.
- Cut tomato into 1/4-inch pieces.
- Roughly chop cilantro.
- To a small bowl, add tomato, lime juice, cilantro, remaining onions, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to combine. (NOTE: This is your pico.)
- To a medium bowl, add sour cream, guacamole and lime zest. Season with salt and pepper. Stir to combine. (NOTE: This is your avocado crema.)
- When chicken is cooked, wrap tortillas in foil, then place at the top of the oven for 4-5 min until warm. (TIP: You can skip this step if you don't want warm tortillas!)
- Using two forks, shred chicken into bite-sized pieces directly in tray. Stir chicken with veggies.
- Arrange tortillas on a clean surface.
- Top tortillas with chicken and pepper mixture, pico, crema, cheese and a lime wedge.
760
kcal
Calories
31
g
Fat
9
g
Saturated Fat
69
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
54
g
Protein
150
mg
Cholesterol
1460
mg
Sodium
0.3
g
Trans Fat
1300
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
