Chicken Fajitas

with street corn

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 5 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 4)

  • 20 oz. Diced Boneless Skinless Chicken Breasts
  • 15 oz. Corn Kernels
  • Info
    12 Small Flour Tortillas
  • 10 oz. Pepper and Onion Mix
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    1 oz. Grated Cotija Cheese
  • Info
    ⅘ oz. Chipotle Butter
  • 6 tsp. Fajita Seasoning
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Mixing Bowl

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
  1. 1

    Start the Vegetables

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

    In one provided tray, combine pepper and onion mix and 2 tsp. olive oil.

    In second provided tray, add corn, butter (to taste), and 2 tsp. olive oil. Cover tray with foil. Butter will melt as meal bakes.

    Bake both trays (corn covered, peppers and onions uncovered) in hot oven until peppers are slightly tender and butter has melted, 10-12 minutes.

    Carefully remove both trays from oven.

  2. 2

    Add the Chicken

    Uncover corn and stir to combine.

    Pat chicken dry.

    Add chicken and fajita seasoning to pepper and onions tray. Stir to combine. Tray will be hot. Use a utensil!

  3. 3

    Bake the Meal

    Bake chicken mixture uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

    While meal bakes, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

    If tortillas come folded, keep folded.

    Carefully remove tortillas from microwave.

    Halve lime. Cut one half into wedges and juice the other half.

    In a mixing bowl, combine sour cream, 2 tsp. lime juice, and a pinch of salt.

    Carefully remove tray from oven.

    To serve, fill tortillas with chicken mixture, shredded cheese, and crema. Squeeze lime wedges over corn to taste. Garnish corn with cotija. Bon appétit!

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