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Hormel Chicken Fajita Bowl with Cilantro Ranch Dressing

Posted on August 28th, 2014 | Posted in Main Course, Recipes, Supplier of the Month

Chicken Fajita Rice Bowl-1 (1 of 1)

There is a local restaurant that I have enjoyed going to called Skinny Park Juice because they have amazing bowls! I loved how they topped it with fresh spinach and salad dressing. So I decided to try to replicate it at home using Hormel’s Chicken Fajita. They turned out delicious and were super easy to make. The dish could be done a variety of ways, but the base for mine was rice and chicken. At Skinny Park theirs was black beans, cheese and rice. Enjoy!

Yield 4 Servings

Chicken Fajita Mix
2 yellow onion, peeled & sliced (00691, 50#)
2 red bell pepper, deseeded & sliced into strips (00805, 5#)
1/4 cup vegetable oil (992065, 6/1GAL, Oasis)
1 ounce fajita seasoning (CQF002, 1#, Castella)
2 pounds Hormel Chicken Fajita Breasts Strips (553151, 4/2.5#)

Bowl Toppings
2 cups of brown rice (991590, 25#)
2 cups baby spinach (04488, 4#)
1 tomato, chopped (01078, 6×6 25#)
1 avocado, chopped (03910, 12CT)
1 medium size cucumber sliced (00281, 72CT)

Creamy Cilantro Ranch Dressing
1/3 cup mayonnaise (992154, 4/1GAL, Oasis)
1/3 cup sour cream (HPH050, 4/5#, Crowley)
1/3 cup buttermilk (HPH001, 12/QT, Axelrod)
2 or 3 large tomatillos, husk removed (01102, 10#)
1 or 2 cloves garlic, outer skin removed (00351, 5#)
1 cup cilantro (05329, 1#)
1/2 a lime’s juice (00588, 12ct)
1 jalapeno, seeds removed (00814, 10#)
1 tablespoon dried parsley (CQP015, QT)
1 teaspoon salt ( 991862, 50#)
1/2 teaspoon ground black pepper (CQP084, QT)
more salt and pepper to taste

Chicken Fajitas
Cook rice with your preferred method. While the rice is cooking, in a medium-sized mixing bowl, add 2 tablespoons cooking oil and spice mix and stir to combine. Then mix the spice mixture with the chicken strips until every piece is well coated. Set aside while you slice an onion and a pepper.

Preheat a pan/wok until fairly hot. Arrange the chicken on the pan and cook on high heat to warm chicken and caramelize the coating a bit. Then add the onion and pepper and saute on high heat until the onion is slightly translucent and the latter is slightly soften.

Cilantro Ranch Dressing
Throw everything into a blender and blend until smooth, about one minute. Taste the dressing on a piece of spinach and adjust the seasonings as needed. It keeps covered in the fridge for up to 10 days. Making the dressing ahead of time gives the flavors time to mix and mingle.

The dressing is relatively thin, but that means it covers everything well.

To serve: In a medium sized bowl, add rice and top with chicken fajita mixture, spinach, slices of cucumber, tomatoes and avocado. Finish off with a drizzle of the avocado-yoghurt sauce and a small wedge of lime.

Dressing recipe adapted from www.blessthismessplease.com

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