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
Not a lot of foods have a signature sound, but if you've ever ordered fajitas at a restaurant, you know the sound we're talking about. It's the wild jungle-cat sizzling sound the platter makes when it arrives from the kitchen. Sure, it's pure restaurant theatrics, but dang it all if it doesn't get us every time. Capture some of that magic in your own kitchen with these fajitas, made with gently spiced chicken breast served on a bed of fresh bell peppers and onion. Pass the warm tortillas around and bask in the ovation for pulling off such a tasty culinary feat.
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
Large 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
Marinate the Chicken
Pat chicken breasts dry. Slice across width into ¼" strips.
In a mixing bowl, combine chicken, half the taco seasoning (reserve remaining for vegetables), 1 tsp. olive oil, and ¼ tsp. pepper until chicken is coated completely.
Set aside at least 10 minutes.
While chicken marinates, prepare ingredients.
Prepare the Ingredients
On a separate cutting board, mince cilantro (no need to stem).
Stem, seed, remove ribs, and slice red and yellow bell peppers into ¼" strips.
Halve and peel onion. Slice halves into thin strips.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add marinated chicken to hot pan and cook undisturbed until lightly charred, 3-4 minutes.
Then stir occasionally until browned all over and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
Transfer chicken to a plate. Keep pan over medium-high heat.
Cook the Vegetables
Add 2 tsp. olive oil, bell peppers, and onion to hot pan and cook undisturbed until lightly charred, 2-3 minutes.
Then stir occasionally until caramelized, 3-4 minutes.
Season with remaining taco seasoning and a pinch of pepper.
Finish the Fajitas
Stir in chicken and cook until chicken is warmed through, 2-3 minutes.
Remove from burner.
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Plate as pictured on front of card, garnishing with cheese, sour cream, and cilantro. Bon appétit!
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