Sizzling fajitas are a fast, fresh, one-skillet dinner. Especially when the chicken and the veggies come pre-sliced.
What You Get
Fajita-cut chicken breast (see note below)
Fajita vegetable mix
Avocado lime crema
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
20 minutes active time
25 minutes total time
In a bowl, toss the chicken with 1 tablespoon of the fajita seasoning and ½ teaspoon salt.
In a frying pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the fajita vegetables and sauté until soft and starting to brown, about 7 minutes. Season with salt and pepper. Transfer to a plate and set aside.
Return the pan to the heat, and add another 1 tablespoon vegetable oil. Add the chicken and sear, stirring once or twice, until firm to the touch and no longer pink, 5 to 7 minutes. Return the vegetables to the pan and toss to combine.
Meanwhile, cut the lime into wedges for squeezing. Roughly chop a handful of cilantro leaves.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the fajitas, place the tortillas on plates, and fill with the chicken and vegetables. Drizzle with the avocado lime crema and sprinkle with the cilantro. Serve warm, with the lime wedges for squeezing.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.