Express
Fajita Chicken and Vegetables
with guacamole and tomato salsa
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
- Paleo-Friendly
Chef
Laura Alpern
Curious about the Paleo-Friendly diet? Our Paleo-Friendly meals feature lean proteins and fresh produce. They do not contain refined sugar, dairy products, canola or seed oils, high-fructose corn syrup, processed meats (like bacon, prosciutto or salami), grains, legumes, or peanuts. “Why might that be?” you ask. Paleo-Friendly diets are based on eating habits from the Paleolithic era. These meals contain simple ingredients while maintaining flavors you know and love. Try these simple, yet satisfying meals.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Pepper and Onion Mix
- 1 Roma Tomato
- 4 oz. Slaw Mix
- 2 oz. Jalapeno Guacamole
- ¼ oz. Cilantro
- 2 tsp. Fajita Seasoning
- ¾ tsp. Amarillo 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) BqBjRaqm
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Calories390
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Carbohydrates20g
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Net Carbs14g
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Fat17g
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Protein38g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 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 filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Pat chicken dry and season both sides with half the fajita seasoning (reserve remaining for vegetables) and a pinch of salt.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
2 Cook the Vegetables
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pepper and onion mix and a pinch of salt to hot pan. Stir occasionally until slightly tender, 4-5 minutes.
Add slaw mix, remaining fajita seasoning, 3/4 the amarillo seasoning (reserve remaining for salsa), and a pinch of salt. Stir occasionally until vegetables are tender, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Make the Salsa
Core tomato and cut into 1/4" dice.
Stem and coarsely chop cilantro.In a mixing bowl, combine tomatoes, cilantro, 1 tsp. olive oil, and remaining amarillo seasoning. Set aside. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with salsa and guacamole (to taste). Bon appétit!
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