4-Serving Meal

One-Pan Chipotle Lime Chicken Fajitas with Guacamole and Queso Fresco

serves 4 at $6.99 per serving

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 4)

  • Info
    1 oz. Queso Fresco Crumbles
  • 2 Green Bell Pepper
  • 1 Red Onion
  • Info
    12 Small Flour Tortillas
  • 1 Lime
  • 4 tsp. Chipotle Seasoning
  • Info
    2 oz. Sour Cream
  • 4 oz. Guacamole
  • 5 oz. Fire Roasted Salsa
  • 24 oz. Diced Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan

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
  1. 1

    Prepare the Ingredients

    PREWRITTEN Stem, seed, remove ribs, and cut green bell pepper into 1" strips. Halve and peel onion. Slice halves into thin strips. Halve lime. Cut one half into wedges and juice the other half. Pat chicken dry.

    pic: prepped bell peppers, sliced onions, lime wedges and juice

  2. 2

    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 chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer to a plate. Wipe pan clean and reserve.

    PIC IN

  3. 3

    Cook the Vegetables

    Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add onions and peppers to hot pan and stir occasionally until tender and vegetables are lightly browned, 6-8 minutes.

    pic: veg in pan

  4. 4

    Finish the Fajitas

    Add chicken, salsa, seasoning blend, 1 Tbsp. lime juice, and a pinch of salt and pepper to hot pan. Stir occasionally until combined, 1-2 minutes. Remove from burner.

    pic: chix mixture and veg in pan

  5. 5

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Plate dish as pictured on front of card, filling tortillas with chicken mixture and vegetables. Top fajitas with guacamole, sour cream, and cheese. Squeeze lime wedges over to taste. Bon appetit!

    PIC IN

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