Weeknight Chicken Fajitas
with cilantro rice and beans
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
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. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
In Your Box (serves 6)
- 24 oz. Diced Boneless Skinless Chicken Breasts
- 15 oz. Pinto Beans
- 2 Red Bell Peppers
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12 Small Flour Tortillas
- 1½ cups Basmati Rice
- 1 Green Bell Pepper
- 1 Red Onion
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4 oz. Sour Cream
- ½ oz. Cilantro
- 1 Tbsp. Taco 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) zPaJXGqv
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Calories560
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Carbohydrates68g
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Net Carbs59g
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Fat15g
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Protein36g
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Sodium1070mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Baking Sheet
- 1 Large Pot
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 Roast the Vegetables
Stem, seed, remove ribs, and slice red and green bell peppers into 1/4" strips.
Halve and peel onion. Slice halves into thin strips.Place red bell pepper, green bell pepper, and onion on prepared baking sheet and toss with 1 Tbsp. olive oil and 1/2 tsp. salt.Spread into a single layer (some overlap is OK) and roast until tender, 15-20 minutes.While vegetables roast, cook rice. -
2 Cook the Rice
Mince cilantro, no need to stem.
Drain beans.Bring a large pot with rice and 3 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 10-15 minutes.Remove from burner. Stir in half of cilantro (reserve remaining for garnish) and beans. Cover and set aside.While rice cooks, cook chicken. -
3 Cook the Chicken
Pat chicken dry and season all over with seasoning blend.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add 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, 3-4 minutes.Transfer chicken to a plate and tent with foil. -
4 Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Transfer warmed tortillas immediately to a piece of foil and form a pouch to keep warm. -
5 Finish the Dish
Serve family-style, combining chicken and vegetables and garnishing with remaining cilantro. Assemble fajitas by filling tortillas with chicken and vegetables and garnishing with sour cream. Bon appétit!
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