Family Meal Kit
Fall Harvest
Tex-Mex Chicken & Sweet Potato Taco Bowl
with pepitas
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 2 Sweet Potato
- 4 fl. oz. Enchilada Sauce
- 4 oz. Light Sour Cream
- 3 oz. Frozen Corn
- 2 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Pepitas
- ¾ oz. Roasted Garlic & Herb Butter
- 2 Green Onions
- 2 tsp. Chile and Cumin Rub
- 1 tsp. Portuguese Piri Piri Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories630
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Carbohydrates61g
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Net Carbs53g
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Fat24g
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Protein41g
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Sodium1460mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- Butter
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Peeler
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Start the Sweet Potatoes
Peel and cut sweet potatoes into 1" dice.
Place sweet potatoes on prepared baking sheet. Toss with 2 tsp. olive oil and 1/4 tsp. salt. Spread into an even layer.Roast in hot oven, 13 minutes.Carefully remove from oven. -
2 Add Corn and Finish Vegetables
Stir in corn and chile and cumin rub until combined. Spread vegetables into an even layer. Sheet will be hot! Use a utensil/caution.
Roast in hot oven until sweet potatoes are tender and corn is heated through, 9-11 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
3 Prepare the Ingredients
Trim and thinly slice green onions.
Pat chicken dry. Season all over with 1/4 tsp. salt and 1/4 tsp. pepper. -
4 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce. Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Stir in enchilada sauce (to taste) and roasted garlic & herb butter until chicken is coated, 1-2 minutes.Remove from burner.While chicken cooks, continue recipe. -
5 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps.
Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning. Carefully remove from microwave. Stir in 1 Tbsp. plain butter and piri piri seasoning (to taste) until combined. Rest, 2 minutes. Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with chicken (to taste) and vegetables. Garnish with cheese, green onions, pepitas, and sour cream. Bon appétit!
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