Express
One Pan
Quick and Easy Chicken Fajitas
with salsa and guacamole crema
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
- 12 Small Flour Tortillas
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 Onion
- 4 oz. Fire Roasted Salsa
- 3 oz. Light Sour Cream
- 2 oz. Pico de Gallo Guacamole
- 2 oz. Shredded Cheddar-Jack Cheese
- 4 tsp. Fajita Seasoning
- 2 tsp. Minced Garlic and Chili Pepper
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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Calories570
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Carbohydrates53g
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Net Carbs48g
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Fat23g
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Protein39g
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Sodium1360mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Heat-Safe 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
Customize It Instructions
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut both bell peppers into 1/4" slices.
Halve and peel onion. Cut halves into 1/4" slices.Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. Season all over with remaining fajita seasoning, 1/4 tsp. salt, and a pinch of pepper. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add onions and bell peppers to hot pan. Stir occasionally until tender, 6-8 minutes.
Kids not a fan of extra heat? Feel free to skip/reduce the minced garlic and chili pepper. Add minced garlic and chili pepper (to taste), half the fajita seasoning (reserve remaining for chicken), and 1/4 tsp. salt. Stir occasionally until combined and garlic is fragrant, 1-2 minutes.Transfer vegetables to a heat-safe mixing bowl. Wipe pan clean and keep over medium heat. -
3 Cook the Chicken
Add 2 tsp. olive oil and chicken to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Stir in vegetables until combined, 1-2 minutes.Remove from burner.While chicken cooks, continue recipe. -
4 Heat the Tortillas
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 30-60 seconds.Carefully remove from microwave.While tortillas microwave, continue recipe. -
5 Make Guacamole Crema and Finish Dish
Kids not a fan of extra heat? Feel free to skip/reduce the guacamole. In a mixing bowl, combine sour cream, guacamole (to taste), and a pinch of salt.
Plate dish as pictured on front of card, filling tortillas with chicken mixture. Kids not a fan of extra heat? Feel free to skip/reduce the salsa and/or guacamole crema. Garnish with cheese, salsa (to taste), and guacamole crema (to taste). Bon appétit!
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