Grill-Ready
Grilled Chicken Fajitas with Crispy Jalapeño
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Medium
Contains: Milk, Wheat
Chef
Rachel Post
In Your Box (serves 2)
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2 oz. Shredded Cheddar-Jack Cheese
- 2 tsp. Chimichurri Seasoning
- 13 oz. Boneless Skinless Chicken Breasts
- 4 oz. Sliced Red Bell Pepper
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2 oz. Sour Cream
- 2 oz. Sliced Red Onion
- 3 oz. Diced Poblano
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6 Small Flour Tortillas
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½ oz. Crispy Jalapeños
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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Calories780
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Carbohydrates61g
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Fat35g
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Protein54g
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Sodium1602mg
Recipe Steps
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 Prepare the Ingredients
PIC/ING/ER
Spray grill with cooking spray and heat grill to medium-high. Thoroughly rinse any fresh produce and pat dry. Place red bell pepper, onion, half the chimichurri seasoning (reserve remaining 2 tsp. olive oil, and a pinch of salt in provided grill bag. Roll open end of bag to seal and gently shake to mix. Pat chickendry, and season both sides with remaining chimichurri seasoning and drizzle with 1 tsp. olive oil.
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2 Grill the Meal
Place grill bag on hot grill and cook until vegetables are tender, 12-15 minutes. While grill bag cooks, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Place tortillas on grill and cook until warmed and marked, 45 seconds per side. Remove chicken from grill and rest, 3 minutes.
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3 Finish the Dish
Carefully, open grill bag and scoop out vegetables. Slice rested chicken lengthwise into ¼" strips. Plate dish as pictured on front of card, placing sliced chicken in tortillas and topping with grilled vegetables, cheese, diced poblano (to taste), crispy jalapeños (to taste), and sour cream. Bon appétit!
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4 For a Rainy Day
If cooking indoors, pat chicken dry and season both sides with half the chimichurri seasoning (reserve remaining for vegetables). Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While chicken cooks, place a medium non-stick pan over medium-high heat and 2 tsp. olive oil. Add **red bell pepper, onion, remaining the chimichurri seasoning, and a pinch of salt to hot pan. Stir occasionally until tender, 5-8 minutes. Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Slice chicken lengthwise into ¼" strips. Follow same instructions for plating.
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