6-Serving Meal

Weeknight Chicken Fajitas with Cilantro Rice and Beans

$7.49 per portion

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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
  • Info
    12 Small Flour Tortillas
  • 1½ cups Basmati Rice
  • 1 Green Bell Pepper
  • 1 Red Onion
  • Info
    4 oz. Sour Cream
  • ½ oz. Cilantro
  • 1 Tbsp. Taco Seasoning
Contains: Sulfites
Food intolerance information

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
  • 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

Customize It Instructions

  • If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as diced chicken.

  • If using steak strips, separate into a single layer and pat dry. Follow same instructions as chicken in Step 3, stirring occasionally until no pink remains, 4-6 minutes

  1. 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. 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. 3

    Cook the Chicken

    Pat diced chicken dry and season all over with taco seasoning.

    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. 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. 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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