All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
This has all the fajita flavors without the distinct privilege of burning your hand on the sizzling hot plate. A win-win! Seasoned chicken, onions and peppers, and, of course, cheese and sour cream.
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
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
If using diced chicken thighs, follow same instructions as chicken in Step 2.
If using steak strips, separate into a single layer and pat dry. Follow same instructions as chicken in step 2, stirring occasionally until no pink remains, 4-6 minutes.
Prepare the Chicken
Pat chicken breasts dry. Cut across width into ¼" slices and 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.
Transfer 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, seasoning blend, and ¼ cup water and bring to a simmer. Once simmering, 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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