Express
Weeknight 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
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Vegetables
Remove stem, seeds, and ribs, and cut both bell peppers into 1/4" slices.
Halve and peel onion. Cut halves into 1/4" slices.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.Add minced garlic and chili pepper (to taste), half the fajita seasoning (reserve remaining for chicken), and 1/4 tsp. salt. Kids not a fan of extra heat? Feel free to skip/reduce the minced garlic and chili pepper. 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. -
2 Cook the Chicken
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.
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. -
3 Heat the Tortillas
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave covered until heated through, 30-60 seconds.Carefully remove from microwave.While tortillas microwave, continue recipe. -
4 Make Guacamole Crema and Finish Dish
In a mixing bowl, combine sour cream, guacamole (to taste), and a pinch of salt. Kids not a fan of extra heat? Feel free to skip/reduce the guacamole.
Plate dish as pictured on front of card, filling tortillas with chicken mixture. Garnish with cheese, salsa (to taste), and guacamole crema (to taste). Kids not a fan of extra heat? Feel free to skip/reduce the salsa. Bon appétit!
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