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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Chicken
Pat chicken breasts dry. Cut across length into ¼" slices.
If using steak strips or flank steak, separate into a single layer and pat dry. Season with a pinch of salt and pepper.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
If using steak strips or flank steak, stir occasionally until no pink remains, 4-6 minutes.
Remove chicken to a plate. Keep pan over medium-high heat.
Cook the Vegetables
Add 2 tsp. olive oil and fajita mix to hot pan and stir occasionally until lightly charred, 2-3 minutes.
Add chicken, taco seasoning, and ¼ cup water and bring to a simmer. Stir until warmed through and sauce thickens slightly, 1-2 minutes.
Remove from burner.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.
Plate dish as pictured on front of card, placing chicken and vegetables in tortillas and garnishing with cheese and sour cream. Bon appétit!
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