Chicken Fajita Bowl Dinner
Microwave: Best method (from refrigerated): remove chicken, peppers and onions from tray and place on microwave safe plate, cover with film. microwave on high for 1 minute and check temperature. keep heating for 30 second increments until "just" over 160 degrees. do not overcook. heat remaining starch and vegetable in supplied tray for 1 minute or longer until hot. Oven: Preheat oven to 325 F. Remove from outer sleeve and place tray on a baking sheet. Heat for 15 - 20 minutes or according to instructions to an internal temperature of 160 F.
Microwave and oven safe. Ready to heat trays. Completely defrost (thaw) your meals prior to heating. Microwaves come in all different powers making firm reheating times challenging. It heats very rapidly, but it can very quickly overcook any or all components of your dish.
Better Reheated Method: Heat your meals the least amount of time to get just hot enough. Do this by initially heating your meal for half the time indicated and then heat in small increments of 15 to 30 seconds at a time and checking each time if your meal is hot enough.
Best Reheating Method: For perfectly reheated meals you may want to separate the components of the meal out of our trays and add them back into the tray or a plate throughout the cooking process. Some components of your meal needs a different amount of time to reach optimal flavor without overcooking. Perfect reheating, requires a layered approach to heating, starting with the densest item first, then adding the next component with less density and finally adding the loosest, least dense item (often the vegetable) during the last 30 seconds of heating. If you prefer your meats medium rare, then you will need to use this layered approach described above, and heat in small 15 to 30 second increments until all the parts of your meal are hot without any overcooking.
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