Express
Fajita Chicken and Vegetables
with guacamole and tomato salsa
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
- Paleo-Friendly
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Pepper and Onion Mix
- 1 Roma Tomato
- 4 oz. Slaw Mix
- 2 oz. Jalapeno Guacamole
- ¼ oz. Cilantro
- 2 tsp. Fajita Seasoning
- ¾ tsp. Amarillo Seasoning
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.
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Nutrition (per serving)
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Calories390
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Carbohydrates20g
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Net Carbs14g
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Fat17g
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Protein38g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
Before You Cook
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
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1 Cook the Chicken
Pat chicken dry and season both sides with half the fajita seasoning (reserve remaining for vegetables) and a pinch of salt.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
2 Cook the Vegetables
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pepper and onion mix and a pinch of salt to hot pan. Stir occasionally until slightly tender, 4-5 minutes.
Add slaw mix, remaining fajita seasoning, 3/4 the amarillo seasoning (reserve remaining for salsa), and a pinch of salt. Stir occasionally until vegetables are tender, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Make the Salsa
Core tomato and cut into 1/4" dice.
Stem and coarsely chop cilantro.In a mixing bowl, combine tomatoes, cilantro, 1 tsp. olive oil, and remaining amarillo seasoning. Set aside. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with salsa and guacamole (to taste). Bon appétit!
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