Weeknight Chicken Fajitas with Cilantro Rice and Beans
$7.49 per portion
Prep & Cook Time:35-45 min.
Cook Within:5 days
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. 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!
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
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
Roast the Vegetables
Stem, seed, remove ribs, and slice red and green bell peppers into ¼" 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 ½ tsp. salt.
Spread into a single layer (some overlap is ok) and roast until tender, 15-20 minutes.
While vegetables roast, cook rice.
Cook the Rice
Mince cilantro, no need to stem.
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.
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.
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.
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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