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 fajita chicken is a fiesta of flavor fashioned for fun and ease. Fun, in that you get to prepare chicken a slightly different way, flattening and filling with seasoning, melty wonderful cheese, sweet red bell pepper, and shallot. And ease in that all of this comes together easily, without stress or pain. Order it up, and find out!
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
Medium 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
Prepare Ingredients and Make Lime Crema
Stem, seed, remove ribs, and cut red bell pepper into thin strips.
Zest and half lime. Juice one half and cut other half into wedges.
Peel and halve shallot. Slice thinly.
In a mixing bowl, combine sour cream, 1 tsp. lime zest, and 1 tsp. lime juice. Set aside.
Start the Potatoes
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and ¼ tsp. salt. Massage oil and seasoning into potatoes.
Spread into a single layer and roast in hot oven, 20 minutes.
While potatoes roast, cook filling.
Cook the Filling
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add red bell pepper and shallot to hot pan. Stir occasionally until tender and lightly charred, 8-12 minutes.
Remove from burner.
Prepare the Chicken
Pat chicken dry.
Cover chicken with plastic wrap and use a heavy object to pound to an even 1/8" thickness. You may also use a gallon bag for easier clean up.
Remove plastic wrap and season chicken on both sides with seasoning blend. Divide cheese evenly between chicken breasts and top with filling. Fold chicken over filling, enclosing completely.
Finish Potatoes and Chicken and Finish Dish
Carefully, push potatoes to one side of baking sheet and toss with tomato chipotle butter. Baking sheet will be hot! Use a utensil. Place stuffed chicken on empty side.
Roast again until chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes.
Rest roasted chicken, 3 minutes.
Plate dish as pictured on front of card, topping chicken with lime crema. Squeeze lime wedges over chicken to taste. Bon appétit!
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