Grilled Chicken Fajitas with Crispy Jalapeños
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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6 Small Flour Tortillas
- 4 oz. Sliced Red Bell Pepper
- 3 oz. Diced Poblano
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2 oz. Shredded Cheddar-Jack Cheese
- 2 oz. Sliced Red Onion
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2 oz. Sour Cream
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½ oz. Crispy Jalapenos
- 2 tsp. Chimichurri 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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Calories780
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Carbohydrates61g
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Net Carbs56g
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Fat35g
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Protein53g
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Sodium1600mg
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
Spray grill with cooking spray and heat grill to medium-high heat. Thoroughly rinse any fresh produce and pat dry.
Place red bell pepper, onion, poblanos (to taste), half the seasoning blend (reserve remaining for chicken), 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 chicken dry, and season both sides with remaining seasoning blend. Drizzle with 1 tsp. olive oil. -
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.Working in batches, place tortillas on hot grill and cook until warmed and marked, 45 seconds per side.Remove chicken from grill and rest, 3 minutes. -
3 Finish the Dish
Carefully, open grill bag and scoop out vegetables.
Slice rested chicken lengthwise into 1/4" strips.Plate dish as pictured on front of card, placing sliced chicken in tortillas and topping with grilled vegetables, cheese, crispy jalapeños (to taste), and sour cream. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, pat chicken dry and season both sides with half the seasoning blend (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 another medium non-stick pan over medium-high heat with 2 tsp. olive oil. Add red bell pepper, onion, remaining seasoning blend, 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 1/4" strips. Follow same instructions for plating.
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