Chicken Fajitas

Fajitas are a fast, fresh, one-skillet dinner. Especially when the chicken is already marinated and the veggies come pre-sliced. Just add sizzle.

What You Get

Fajita vegetable mix

Marinated chicken breast

Lime

Cilantro

Flour tortillas

Tomatillo-avocado salsa

What You’ll Need

Canola oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 15 minutes 

Total time: 15 minutes 

Step 1

In a frying pan over medium-high heat, warm 1 tablespoon canola oil. Add the fajita vegetables and sauté until soft and starting to brown, about 5 minutes. Season with salt and pepper. Transfer to a plate and set aside.

Step 2

Return the pan to the heat, and add another 1 tablespoon canola oil. Add the chicken and sear, stirring once or twice, until firm to the touch and no longer pink, 3 to 5 minutes. Return the vegetables to the pan and toss to combine. Set aside and keep warm.

Step 3

Meanwhile, cut the lime into wedges for squeezing. Roughly chop a handful of cilantro leaves.

Step 4

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.

Step 5

To build the fajitas, place the tortillas on plates, and fill with the chicken and vegetables. Drizzle with the tomatillo-avocado salsa and sprinkle with the cilantro. Serve warm, with the lime wedges for squeezing.