with Carrots & Fried Onions
Bright, herbaceous chimichurri is the star of this hearty chicken-topped grain bowl. First, you’ll cook carrots and chicken in our fajita spice blend until browned and tender. You'll spoon them over a fluffy grain blend of rice, bulgur and barley, then drizzle with tangy chimichurri. Finish with a sprinkle of crispy friend onions and a drizzle of sour cream—all in a quick 10 minutes!
Allergens
Utensils
Tags
Sour Cream
3 tablespoon
Chopped Chicken Breast
10 ounce
Fajita Spice Blend
1 tablespoon
Crispy Fried Onions
1 unit
Microwavable Grain Blend
1 unit
Chimichurri
2 ounce
Carrot Slices
6 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Wash and dry produce.
Heat carrots and ¼ cup water (½ cup for 4 servings) in a large pan over high heat. Cook, stirring occasionally, until water has evaporated, 2-3 minutes.
Meanwhile, open package of chicken* and drain off any excess liquid.
Once water in pan with carrots has evaporated, reduce heat to medium high. Add a drizzle of oil, chicken, Fajita Spice Blend, salt, and pepper. Cook, stirring occasionally, until carrots are tender and chicken is browned and cooked through, 4-6 minutes.
Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 60-90 seconds.
Divide grain blend between shallow bowls and top with chicken and carrots. Drizzle with as much chimichurri as you like. Top with crispy fried onions and drizzle with sour cream. Serve.
690
kcal
Calories
30
g
Fat
9
g
Saturated Fat
62
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
40
g
Protein
115
mg
Cholesterol
610
mg
Sodium
with Cabbage, Pickled Veggies & Peanuts
