Family Meal Kit
One-Pan Chicken and Vegetable Fajitas
with guacamole and cheese
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Ryan Pugh
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 2 Bell Pepper
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12 Small Flour Tortillas
- 1 Onion
- 4 oz. Pico de Gallo Guacamole
- 4 oz. Fire Roasted Salsa
- 1 Lime
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2 oz. Sour Cream
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1 oz. Shredded Quesadilla Cheese
- 4 tsp. Fiesta 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) n3vKMwPe
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Calories560
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Carbohydrates54g
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Net Carbs48g
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Fat22g
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Protein39g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Stem, seed, remove ribs, and cut bell peppers into 1" strips.
Halve lime. Cut one half into wedges and juice the other half.Halve and peel onion. Slice halves into thin strips.Pat chicken dry. Halve any larger pieces to roughly match smaller pieces, if desired. -
2 Start the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Transfer chicken to a plate. Wipe pan clean and reserve. -
3 Start the Vegetables
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil.
Add onions and bell peppers to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes. -
4 Finish the Chicken and Vegetables
Add chicken, salsa (to taste), fiesta seasoning, 1 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until combined, 1-2 minutes.
Remove from burner. -
5 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.Plate dish as pictured on front of card, filling tortillas with chicken and vegetables and garnishing with guacamole, sour cream, and cheese. Squeeze lime wedges over to taste. Bon appétit!
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